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Escabeche

Appears in
The Food of Northern Spain
The Food of Northern Spain

By Jenny Chandler

Published 2005

  • About

One of the most ancient means of preserving food, the escabeche, was brought to Spain by the Arabs. Fish and poultry will keep for a couple of weeks when pickled with vinegar and so a large catch or a successful day’s hunting could feed the family for a while.

Nowadays, with refrigeration the escabeche is appreciated more for its delicious flavour than its keeping qualities. It is such a useful storecupboard (pantry) standby that I have included two recipes; an aromatic herbed version for poultry and a spicier one for fish.

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