Escabeche is a traditional Spanish dish made with pickled vegetables and fish. It's typically served cold, making it a refreshing appetizer or side dish.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 2 bay leaves
- 2 bell peppers
- 2 carrots
- 500 g fish fillets
- 6 garlic cloves
- 120 ml olive oil
- 2 onions
- 10 peppercorns
- 5 g salt
- 240 ml water
- 240 ml white vinegar
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the onions, carrots, and bell peppers. Cook until the vegetables are tender.
Step 3
Stir in the garlic, bay leaves, and peppercorns. Cook for another 2 minutes.
Step 4
Pour in the white vinegar and water. Add the salt and bring the mixture to a boil.
Step 5
Place the fish fillets in the skillet, ensuring they are submerged in the liquid. Reduce the heat and simmer for about 20 minutes or until the fish is cooked through.
Step 6
Remove the skillet from the heat and let it cool to room temperature.
Step 7
Transfer the escabeche to a container and refrigerate for at least 4 hours before serving.