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Escabeche fish with vegetables
Authentic Spanish escabeche with pickled fish

Spanish Escabeche (Marinated Fish)

Author: Flavelo
Recipes Main Courses Appetizers
Escabeche is an ancient preservation method inherited from the Moors. Fried fish is submerged in a hot, vinegary brine which not only flavors it but 'cooks' it chemically and preserves it. It tastes best the next day when the acid has penetrated the meat.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 4 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Skillet
  • Glass or ceramic dish (non-reactive)

Allergen Information

⚠️ Fish
⚠️ Wheat

Instructions

1 ✓

Salt fish, dredge in flour. Fry in oil until golden. Place in ceramic dish.

Tip: Flour helps absorption.
2 ✓

Sauté onion, garlic, carrots in remaining oil.

Tip: Keep veggies crisp.
3 ✓

Add bay leaf, peppercorns, paprika, vinegar, and water.

Tip: Don't burn paprika.
4 ✓

Boil for 5-10 mins.

Tip: Meld flavors.
5 ✓

Pour hot brine over fish. Cool.

Tip: Heat penetrates fish.
6 ✓

Refrigerate 4+ hours. Serve cold.

Tip: Time improves flavor.

Recipe FAQ

Why no metal bowls?
Acid reacts with metal, giving a metallic taste. Use glass.
Which fish?
Any white fish (Sea Bass) or oily fish (Mackerel) works.

Ingredients

  • 1.5 lbs White Fish Fillets (e.g., Sea Bass)
  • 2/3 cup White Wine Vinegar
  • 1/2 cup Olive Oil
  • 2 whole Carrots (sliced thin)
  • 1 whole Onion (sliced)
  • 4 cloves Garlic (sliced)
  • 2 leaves Bay Leaf
  • 1 tsp Whole Peppercorns
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/4 cup Flour (for dredging)
  • 1 cup Water