Escabeche (Spanish Vinegar Marinade)
Escabeche (Spanish Vinegar Marinade) - kvalifood.com
An ancient preservation technique from the Iberian Peninsula – protein is first fried or browned, then bathed in a vinegar-oil-wine marinade with aromatics and left to marinate. The dish improves over several days and is served at room temperature or cold.
Use it with fried fish (sardines, mackerel, trout), poultry, rabbit, or game birds. Serve it at room temperature with crusty bread as a tapa or light meal.
Makes ca. 2 cups marinade (enough for 1-1.5 kg protein)
Ingredients
- 240 ml vinegar (white wine for poultry, sherry for oily fish or game)
- 240 ml extra virgin olive oil
- 180 ml dry white wine
- 120 ml water
- 1 medium onion, thinly sliced
- 2 medium carrots, peeled and sliced into thin coins (optional)
- 4 garlic cloves, lightly smashed
- 1 tsp pimenton (smoked Spanish paprika)
- 10 black peppercorns
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar (optional)
- 1-1.5 kg protein of choice (sardines, chicken pieces, cod, etc.)
- flour, for dredging (fish only)
Directions
Season the protein with salt and pepper. For fish, dredge in flour. Heat 2-3 tbsp of the measured olive oil in a large skillet over medium-high heat. Brown the protein on both sides. Transfer to a plate.
Add the remaining olive oil to the skillet and reduce heat to medium. Add onion, carrot, and garlic. Cook 8-10 minutes until softened. Add pimenton, peppercorns, and bay leaves. Stir for 30 seconds.
Pour in the wine and let it bubble for 2 minutes. Add vinegar, water, salt, and sugar if using. Bring to a simmer.
Return the protein to the pan. For fish, cover and cook 2-3 minutes. For chicken, partially cover and simmer 25-35 minutes until cooked through.
Remove from heat. Let cool to room temperature. Transfer protein and all liquid to a container. Refrigerate. Minimum marination: 12 hours for fish, 24 hours for poultry. Keeps 5-7 days. Serve at room temperature.
Notes
The ratio to remember is roughly 1:1:3/4:1/2 (vinegar : oil : wine : water).
The dish genuinely improves over several days. Day 2-3 is the sweet spot.
Generous olive oil is traditional, not optional – it forms a protective layer and mellows the acidity.
See Also
Mojo Rojo (Canary Islands Red Sauce)
Picada (Catalan Nut and Garlic Paste)
Ajada (Galician Garlic and Paprika Sauce)
Alioli (Traditional Spanish Garlic and Olive Oil Emulsion)
