By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
12 matchesDishes from other countries' kitchens, made from the same core ingredients as Carapaus de Escabeche. The percentage is the share of ingredients the two recipes have in common.
Fabes con Almejas (Asturian Beans with Clams)In Spain · same ingredients59%
Lentejas a la Riojana (Riojan-Style Lentils)In Spain · same ingredients56%
Marmitako (Basque Tuna Stew)In Spain · same ingredients53%
A traditional coastal dish where fried mackerel is preserved in a tangy vinegar-based sauce with onions and aromatics. It tastes even better the next day after the flavors have melded.
According to eatmundo's ingredient comparison, the closest dish to Carapaus de Escabeche from another cuisine is Fabes con Almejas (Spain): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean 4 large mackerel, remove the heads, season with 1 tsp salt, and dredge lightly in flour.
- 2
Heat 50ml of olive oil in a pan over medium heat and fry the mackerel until golden brown on both sides, about 4 minutes per side.
- 3
Remove the fish and set aside on a plate, keeping the pan for the sauce.
- 4
In the same pan, add the remaining 50ml of olive oil and sauté 2 sliced onions and 3 minced garlic cloves until soft and translucent.
- 5
Stir in 1 tsp of paprika and 2 bay leaves, then pour in 50ml of vinegar and let it simmer for 2 minutes to reduce the acidity.
- 6
Pour this aromatic onion mixture over the fried fish, cover, and let it marinate in the refrigerator for at least 6 hours before serving.
Frequently Asked Questions
What is Carapaus de Escabeche?
Carapaus de Escabeche is a Portuguese fish dish consisting of fried mackerel marinated in a mixture of vinegar, olive oil, onion, garlic, bay leaf, and paprika. It is typically served cold or at room temperature as a main course or appetizer.
Why leave it in the fridge for 6 hours?
The vinegar-based marinade needs time to penetrate the fish meat, softening it and intensifying the flavor.
Can I use smaller mackerel?
Yes, but adjust the frying time down by a minute or two to ensure they don't dry out.
Is this served hot or cold?
It is traditionally served at room temperature or slightly chilled, never hot.
How long can I store this in the fridge?
Because of the vinegar, it keeps well in an airtight container for up to 3 to 4 days.
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