Escabeche is one of the wisest techniques in our cuisine: it preserves and flavors at the same time. Applied to cod collar and served warm with vegetables, it creates a fresh, light dish full of acidic nuances that improves with rest. Ideal for preparing the day before and enjoying unhurriedly, cold or at room temperature.
A modern escabeche, slightly sweet with honey, that can be served warm or cold the next day. The cod collar perfectly withstands the acidity without falling apart.
Ingredients
- 4 pieces of desalted cod collar (we use Extra Desalted Boneless Cod Collar - 500g)
- 1 red onion, sliced into rings
- 1 carrot, sliced
- 200 ml olive oil
- 100 ml cider vinegar
- 100 ml white wine
- 1 tablespoon honey
- 2 bay leaves, pepper, cloves, thyme
Step-by-step preparation
- Sear Sear the cod collar in hot oil for 2 minutes per side. Set aside.
- Escabeche In the same oil, sauté onion and carrot for 5 minutes. Add vinegar, wine, honey, and spices. Boil for 5 minutes.
- Marinate Return the cod collar to the liquid. Cook over low heat for 10 minutes.
- Serve Warm or let cool in the liquid and serve the next day.
Buy it at BacalaloExtra Desalted Boneless Cod Collar - 500g€19.97 · 24-48h refrigerated delivery →Frequently Asked Questions
How long does escabeche last in the fridge?
Well covered by its liquid, cod escabeche keeps for 3-4 days in the fridge, and is usually tastier after the second day.
What vinegar should I use?
A mild wine vinegar (white or Sherry) in balanced proportion with the oil, so that the escabeche is aromatic and not aggressive.
Is it served cold or warm?Warm enhances the aromas of bay leaf and paprika; cold is more refreshing. Avoid serving it freshly made: resting improves it.
