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Escabeche fish served with vegetables
Authentic Spanish escabeche with pickled fish slices

Spanish fish escabeche

Author: Flavelo
Recipes Main Courses Starters
Escabeche is an ancient preservation method that remained with the Spanish from Moorish times. The essence: fried fish is placed in a hot, vinegary-spicy marinade, which not only flavours but chemically 'cooks' and preserves it. This is a dish that is most delicious the next day, or even the third day, when the acids have permeated the meat. Served cold, it is a true refreshment in the summer heat.
🕒 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

  • Frying pan for frying
  • Deep dish for marinating (glass or ceramic, not metal!)
  • Chopping board

Allergen Information

⚠️ Fish
⚠️ Cereals containing gluten

Instructions

1 ✓

Salt the fish slices, then coat thinly in flour. Heat oil in a pan and fry the fish until golden brown on both sides. It doesn't matter if the centre is still slightly raw, the vinegar will finish it. Place them in a ceramic dish.

Tip: The flour coating protects the fish from drying out and helps absorb the marinade.
2 ✓

In the remaining oil (top up if needed), sauté the onion, garlic and carrot until slightly softened but still crunchy.

Tip: The vegetables provide texture here, don't cook them to mush.
3 ✓

Add the bay leaves and whole peppercorns. Remove from heat for a moment, stir in the paprika (so it doesn't burn), then immediately pour in the vinegar and water.

Tip: Paprika dissolves in fat but easily turns bitter from too much heat.
4 ✓

Return to the heat, salt, and boil together for 5-10 minutes.

Tip: The flavours (acid, salt, spices) must cook together into a unified marinade.
5 ✓

Pour the hot marinade with the vegetables over the fish. Let cool to room temperature.

Tip: The hot liquid penetrates between the fish fibres.
6 ✓

Refrigerate for at least 4 hours (but best overnight). Serve cold with fresh bread.

Tip: Magic happens during the wait: the flavours meld, the texture of the fish becomes firmer.

Recipe FAQ

Why shouldn't I use a metal bowl?
The acidity of the vinegar can react with metal (especially aluminium), giving the food a metallic taste. Use glass or ceramic.
What fish should I choose?
Any white fish (sea bass, bream), but even oily fish (mackerel, sardines) are excellent for it.

Ingredients

  • 600 g White fish fillets (e.g. sea bass, skin-on or off)
  • 150 ml White wine vinegar
  • 100 ml Olive oil
  • 2 whole Carrots (sliced into thin rounds)
  • 1 whole Red onion (sliced)
  • 4 cloves Garlic (sliced)
  • 2 whole Bay leaves
  • 1 tsp Whole black peppercorns
  • 1 tsp Sweet paprika
  • 1 tsp Salt
  • 50 g Flour (for dusting)
  • 200 ml Water