In Spanish, escabeche refers to a pickled seafood dish of sorts that is gentler than you might expect. The process, which involves poaching and then marinating the shrimp, makes then tender and firm.

Four 6-ounce skin-on Spanish mackerel fillets. 1/4 cup prepared black olive tapenade. Directions. Using a mandoline, cut the carrots into thin strips. In a small skillet, heat 1/4 cup of the olive ...

On the Adriatic coast in Puglia, Italy - Matthew Accarrino's family home - there's a saying, "Little fish is good fish." Anchovies, sardines and tiny branzini are a major part of the cuisine, says ...

Accordingly, escabeche recipes sometimes also included almond milk, honey, dried fruit and warm spices. Eventually, the Spanish settled on a formula heavy on the olive oil, vinegar, garlic and bay.

In the Spanish-speaking world, the technique of cooking ingredients and then immersing them in vinegar is called escabeche, a word believed to derive from the Persian sikbaj, a meat-and-vinegar stew.

Escabeche comes from the Moors, ... The Spanish may have been interested in the fish version because, as Christians, they were always in need of meatless dishes for Lent and other fast days.

2. Pour 1 litre (34 fl oz/4 cups) water and 250 ml (8½ fl oz/1 cup) of the vinegar into a saucepan and bring to the boil over medium heat. Add the eggplant and cook for 5 minutes, or until tender.