This delicious dish of fried fish smothered in a thick, sweet-and-sour compote of peppers, onions, garlic, olive oil, and vinegar, is a popular summer meal in southern France and Spain. The vinegar “pickles” the fish, which means it lasts for several days in the fridge (and keeps getting better as the flavors meld).
This recipe became a firm family favorite when we lived in the southwest of France, where Mimi, our Spanish-French babysitter, taught me how to make it. She uses fresh sardines (delicious!), but since these are not easily available in American supermarkets, I have replaced them with salmon. The highly aromatic and acidic vegetable topping masks salmon’s oily flavor, so this is a great dish for anyone who doesn’t love fatty fish.
Escabeche is a dish and culinary technique found in various cuisines, primarily Spanish, Latin American, and Filipino. The term refers to food — typically fish, meat, or vegetables (tofu or hard-boiled eggs work, too, if you want a veg(etari)an version) — that is marinated or cooked in a vinegar-based sauce. This method was originally used for preserving food, but it has evolved into a flavorful dish enjoyed freshly prepared or after a period of marination.
Key Characteristics
- Main Ingredients: The primary components usually include oily fish (such as mackerel or sardines), chicken, pork, or vegetables.
- Marinade: The marinade typically consists of vinegar, oil, garlic, onions, bay leaves, and spices like peppercorns. Some versions may include saffron, paprika, or other regional spices.
- Preparation: The food is often first fried or seared, then marinated in the vinegar-based sauce. It is either served cold or at room temperature, allowing the flavors to meld.
- Variations:
- Spanish escabeche: Commonly involves fish, shrimp, or mussels and is sometimes served as a tapa.
- Latin American escabeche: This can include a variety of meats or vegetables, often with a tangy, slightly sweet flavor.
- Filipino escabeche: Typically features fish, with a sweeter and sometimes more colorful sauce, often using ingredients like ginger, carrots, and bell peppers.
Like so many “Mediterranean” dishes, escabeche is a dish that reflects the blending of cultural influences. Its widespread presence across different regions highlights the historical exchanges between Spain and the countries it colonized. Each region has adapted the dish to local tastes and ingredients, making escabeche a versatile and popular part of many culinary traditions.
Salmon Escabeche
Ingredients
- ⅓ cup olive oil
- 2 lb fresh salmon cut into 6 filets weighing about 5½ oz each
- 1 large red onion halved and thinly sliced crosswise
- 3 bell peppers preferably different colors; cored, seeded and thinly sliced
- 6 cloves garlic minced
- 10 oz grape tomatoes halved lengthwise
- 2 bay leaves
- 2 sprigs fresh thyme or ½ tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper freshly ground
- 1 tsp smoked paprika powder
- 12 pitted kalamata olives halved lengthwise
- 2 tbsp capers drained
- ⅓ cup red wine vinegar or white balsamic vinegar
- 1 tbsp maple syrup omit if using white balsamic vinegar, which is sweeter than red wine vinegar
- ½ cup parsley coarsely chopped
- fish sauce to taste my favorite brand is Red Boat
Instructions
- Warm a large skillet over medium heat and add the olive oil. Salt and pepper the fish on both sides and fry until golden brown and cooked through (depending on their thickness, 2-3 minutes on each side). Remove the skillet form the heat and transfer to a casserole dish or another shallow dish about 2 inches deep.
- Return the skillet to medium-high heat. Add onions, peppers, garlic, tomatoes, bay leaves, and thyme, sprinkle with salt, pepper, and paprika powder, and stir to combine. Reduce heat to medium-low, cover, and cook for 15-20 minutes -- stirring every 5 minutes or so -- until the vegetables are meltingly soft. If the mixture gets too dry or sticks to the bottom of the pan, add a splash of water.
- Add capers, olives, and vinegar (if using red wine vinegar, add maple syrup) and bring to a brief simmer.
- Remove from heat and stir in the chopped parsley. Season to taste with pepper and salt or Thai fish sauce (if using).
- Pour the vegetable compote over the salmon in the dish, making sure that the fish is coated in vegetable juices on all sides. Let marinate for at least an hour before eating.
- Serve over a slice of sourdough toast (rub this with a little raw garlic if you dare!); the bread will soak up the delicious juices and taste amazing! Can be eaten at room temperature or gently reheated.
- Tastes best after a night in the fridge. Tightly covered, this keeps in the fridge for 3-4 days.