Escabeche de Pescado

Escabeche de Pescado Recipe from Chile - Healthy and Flavorful

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Escabeche de Pescado is a traditional Spanish dish that features fish marinated in a tangy vinegar-based sauce. This dish is popular in many Latin American countries and is often served as a light and refreshing meal.

History

The origins of Escabeche de Pescado can be traced back to Spain, where it was originally made with leftover cooked fish that was marinated to preserve it. Over time, the recipe evolved to include fresh fish that is fried before being marinated in a flavorful vinegar mixture.

Ingredients

1.5 cup white vinegar
0.75 cup water
1 tsp whole peppercorns
4 bay leaves
0.5 tsp salt
4 swordfish or shark steaks, rinsed and dried (5 to 6 oz (170 g) each)
freshly ground black pepper, to taste
all-purpose flour for dredging
about 0.5 cup of vegetable oil
1 large onion, halved and thinly sliced
1 carrot, peeled and thinly sliced
0.5 red bell pepper, thinly sliced
1 serrano or jalapeño chile, halved and seeded

How to prepare

Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
Allow the mixture to cool.
Season the fish steaks with salt and pepper, then coat them in flour, shaking off any excess.
Heat the oil in a large skillet over medium-high heat.
Add the fish and fry until both sides are browned, turning once, for 3 to 5 minutes.
Drain the fish on paper towels.
Arrange half of the sliced vegetables in a shallow earthenware dish.
Place the fish fillets on top and cover them with the remaining vegetables.
Pour the pickling liquid over the fish, cover the dish, and refrigerate it overnight or for up to 24 hours.

Variations

Use different types of fish such as tilapia or snapper.
Add olives or capers for an extra burst of flavor.
Include additional vegetables such as zucchini or eggplant.

Cooking Tips & Tricks

Be sure to allow the pickling liquid to cool before pouring it over the fish to prevent overcooking.

- For a more intense flavor, marinate the fish for at least 24 hours before serving.

- Use a non-aluminum saucepan when making the pickling liquid to prevent any metallic taste.

Serving Suggestions

Serve Escabeche de Pescado with rice and a side of fresh salad for a complete meal.

Cooking Techniques

Frying the fish before marinating it helps to seal in the flavors and create a crispy texture.

- Marinating the fish for an extended period of time allows the flavors to develop and intensify.

Ingredient Substitutions

You can use apple cider vinegar or white wine vinegar in place of white vinegar.

- Substitute red bell pepper with yellow or orange bell pepper for a different color and flavor.

Make Ahead Tips

Escabeche de Pescado can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve Escabeche de Pescado in a decorative earthenware dish garnished with fresh herbs for an elegant presentation.

Pairing Recommendations

Pair Escabeche de Pescado with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftover Escabeche de Pescado in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Escabeche de Pescado contains approximately 350 calories.

Carbohydrates

Each serving of Escabeche de Pescado contains approximately 15 grams of carbohydrates.

Fats

Each serving of Escabeche de Pescado contains approximately 20 grams of fats.

Proteins

Each serving of Escabeche de Pescado contains approximately 25 grams of proteins.

Vitamins and minerals

Escabeche de Pescado is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains fish and may not be suitable for individuals with seafood allergies.

Summary

Escabeche de Pescado is a nutritious dish that is high in proteins and healthy fats. It also provides a good amount of vitamins and minerals.

Summary

Escabeche de Pescado is a delicious and flavorful dish that is perfect for a light and refreshing meal. With its tangy vinegar marinade and crispy fried fish, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Escabeche de Pescado. It was many years ago, when I was just a young girl living in a small coastal village. My grandmother, who was a skilled cook and had a wealth of culinary knowledge, had invited me into her kitchen to teach me one of her favorite recipes.

As I watched her move gracefully around the kitchen, chopping vegetables and marinating the fish in a tangy mixture of vinegar and spices, I was filled with a sense of wonder at the magic she was creating. The smell of the sizzling fish and the vibrant colors of the vegetables filled the air, and I knew that this dish would be something truly special.

My grandmother explained to me that Escabeche de Pescado was a traditional dish in our region, passed down through generations of cooks who had perfected the recipe over time. The dish consisted of lightly fried fish, marinated in a mixture of vinegar, sugar, and spices, then topped with a colorful array of vegetables such as bell peppers, onions, and carrots.

She told me that the key to making a truly delicious Escabeche de Pescado was in the balance of flavors – the sweetness of the sugar, the tanginess of the vinegar, and the warmth of the spices all coming together to create a harmonious dish that was both savory and satisfying.

As I helped my grandmother prepare the dish, I listened intently to her instructions, eager to learn all I could about the art of cooking. She taught me how to select the freshest ingredients, how to season the fish just right, and how to cook it to perfection.

I watched as she carefully arranged the fish on a platter, then spooned the marinated vegetables over the top, creating a beautiful and appetizing presentation. The colors of the dish were stunning – the vibrant red of the bell peppers, the bright orange of the carrots, and the crisp green of the onions all coming together to create a feast for the eyes as well as the palate.

As we sat down to enjoy our meal, I marveled at the delicious flavors of the Escabeche de Pescado. The fish was tender and flaky, with a tangy sweetness that was perfectly balanced by the crunchy vegetables and aromatic spices. It was a dish that spoke of tradition and love, of family and connection.

From that day on, Escabeche de Pescado became a favorite in our household, a dish that we would make together on special occasions and holidays. My grandmother would always smile and pat me on the back, telling me that I had truly mastered the recipe and that she was proud of the cook I had become.

I have since shared the recipe with friends and family, passing on the tradition of Escabeche de Pescado to a new generation. And every time I make the dish, I am reminded of the magical day when my grandmother first taught me how to create something truly special in the kitchen.

So whenever I prepare Escabeche de Pescado, I am filled with a sense of joy and gratitude, knowing that I am carrying on a tradition that has been passed down through the ages. And I can only hope that one day, my own grandchildren will feel the same sense of wonder and excitement as they learn to make this delicious dish.