Label
All
0
Clear all filters

Escabeche

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

escabeche a preparation of fried fish which has been allowed to cool and is then soused with a hot marinade of vinegar and other ingredients. The dish may be served hot, but it is more commonly kept and served cold. Indeed, the technique may well have originated as a means of preserving fish. The term occurs not only in its Spanish form, as here, but also in French (escabèche), Italian (scapece), Algerian (scabetch), and so on; and it appears in 17th- and 18th-century English cookery books as ‘caveach’, a word which could be either a noun or a verb.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title