The Spanish answer to ceviche, but cooked!
Like ceviche, this “pickled” fish dish, Escabeche, is enjoyed during the summer months. We used a refreshingly light and delicious broth that is just as vibrant as the dish itself.
We also cut way back on the amount of olive oil traditionally used in Escabeche, substituting broth for a more flavorful experience.
- 1 lb firm, white fish of your choice
- 3 tablespoons extra virgin olive oil
- 1 each green, yellow and red bell peppers, julienned
- 1 small onion, diced
- 1 habanero pepper, seeded and minced
- 2 cups vegetable broth
- 1/2 cup white wine vinegar, or any of your vinegar choosing
- 1 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon dried ginger
- Optional, pinch allspice
- As needed, salt and black pepper
- 1 Cut fish into bite-sized pieces; set aside.
- 2 In a large skillet, add olive oil over medium heat. When hot, add bell peppers, onion and habanero pepper. Stir to combine and cook until all vegetables are crisp tender, about 5 minutes.
- 3 Stir in the broth, vinegar and all spices as well as the basil. Lay the fish pieces on top, cover, reduce heat to low and simmer until the fish is cooked through.
- 4 Remove cover to serve hot.
- 5 NOTE: Classically, the fish in Escabeche is breaded and only cooked about half way before adding to the remainder of ingredients before being refrigerated overnight so that the fish finishes cooking in the acidic marinade. It is then served either cold or at room temperature. If desired, chill the soup completely before serving with crusty bread.