Food glossary
What is Escabèche?
Escabèche — A spicy cold pickle or marinade made from herbs, spices, vinegar and olive oil that originated in Spain and was used mainly for preserving fish and other cooked foods. It's mostly used for small cooked fish, which are de-headed, fried or lightly browned and then marinated for 24 hours, but any firm-fleshed white fish works well. Simply coat the fish in seasoned flour, pan-fry in a little oil…
A spicy cold pickle or marinade made from herbs, spices, vinegar and olive oil that originated in Spain and was used mainly for preserving fish and other cooked foods. It's mostly used for small cooked fish, which are de-headed, fried or lightly browned and then marinated for 24 hours, but any firm-fleshed white fish works well. Simply coat the fish in seasoned flour, pan-fry in a little oil, then pour the marinade on top. Escabèche of fish are usually served as an hors d'oeuvre.