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Spanish Style Fish Escabeche with Cod

Escabeche is the technique of marinating meats after they’ve been cooked. Common in Spain and Latin America. It creates a tender and flavorful dish
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Mediterranean, Spanish
Servings: 4
  • ¼ cup extra virgin olive oil divided
  • 1 lb cod fillets
  • 1 large shallot finely chopped
  • 2 piquillo peppers finely diced
  • 1 large clove garlic thinly sliced
  • 1 tsp sweet smoked paprika
  • 2 -3 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup sherry vinegar
  • 1 large tomato grated
  • ½ cup white wine
  • Salt and pepper to taste


  • Cut the cod fillet into large 8 -10 large chunks and season them with salt and pepper
  • Heat 2 TBS of the olive oil in a medium sized skillet over medium high heat
  • Add the cod chunks and sauté quickly on both sides until heated through and delicately browned.
  • Remove from the pan and set aside in a small bowl
  • Return the pan to the heat and add the remaining olive oil.
  • Add the shallot and piquillo pepper and cook until very tender, about 10 minutes
  • Next add the garlic, paprika, thyme and bay leaf and stirt to combine. Cook until the garlic just begins to soften, about 2 - 3 minutes
  • Add the sherry vinegar and bring to a quick simmer before adding the grated tomato and white wine
  • Cover and let simmer for about 5 minutes.
  • Pour the sauce over the fish in the bowl and carefully stir to combine.
  • Cover, and allow to rest on the countertop for about 2 hours. If you are going to rest it longer, you will need to move it to the refrigerator.
  • Serve at room temperature or cooled. . .