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Recipe Detail Page
Spanish-Style Cod Escabeche
Early Summer 2023
Escabeche is a technique in which fish is marinated after cooking rather than before. This version stars cod, but feel free to swap it for an oilier fish like mackerel or salmon. Sourdough bread, pan-fried until golden brown in a generous amount of olive oil, and a dollop of garlicky aïoli round out this wonderful dish.
Serves 6 to 8
3 lbs (1.36 kg) cod loins, cut into 8 pieces
3 tsp (15 mL) fine sea salt, divided
6 tbsp (90 mL) olive oil, divided, plus more to finish
4 medium carrots, sliced on bias
1/8 inch (3 mm) thick
1 large red onion, sliced 1/4 inch (5 mm) thick
4 cloves garlic, sliced
2 tsp (10 mL) smoked paprika
1/2 tsp (2 mL) black pepper
1/4 tsp (1 mL) ground cloves
6 small cubanelle peppers, cut into 1/4-inch (5-mm) rounds, seeds discarded
3 jalapeños, thinly sliced (or less to taste)
8 sprigs thyme
3 bay leaves
2 2-inch (5-cm) strips orange zest
1 cup (250 mL) dry, unoaked white wine
1 cup (250 mL) water
3/4 cup (175 mL) sherry vinegar
Fried sourdough bread and aïoli to serve
1. Pat fish dry with paper towel. Season all over with 1 tsp (5 mL) salt.
2. Heat a very large nonstick pan over medium-high heat. Add 4 tbsp (60 mL) oil, then half the fish. Cook, flipping halfway through, until fish is very lightly browned and flakes easily when pressed, 2 to 4 minutes per side. Remove from pan and place in a large non-reactive storage container. (It’s okay if fish breaks apart into large chunks.) Repeat with remaining fish.
3. Wipe out pan then set it over medium-high heat. Add remaining 2 tbsp (30 mL) oil then carrots, onion and garlic. Cook until onion has softened, 3 to 5 minutes. Stir in paprika, pepper, cloves and remaining 2 tsp (10 mL) salt. Add both peppers, thyme, bay leaves, zest and wine. Cook until wine is reduced by half, about 4 minutes. Add water and vinegar. Cook until peppers have softened, about 6 minutes more. Pour mixture over cod. Let cool at room temperature for 30 minutes, then cover and refrigerate. Let cod marinate for at least 4 hours or up to 2 days.
4. To serve, break cod into large chunks and transfer to a large rimmed platter. Top with vegetables and marinating liquid then drizzle with additional olive oil. Serve with fried bread and aïoli.
Serves 6 to 8
