🇵🇹 Portugal · Food
Escabeche de Cavala
By eatmundo · August 3, 2026
🇵🇹 PTEscabeche de Cavala is a traditional Portuguese way of preserving and flavoring mackerel using a tangy, vinegary marinade. This dish is usually served cool.
Ingredients
check them off as you prepareHow to Make It
- 1
Season the 4 mackerel fillets with salt and grill them in a pan with 20ml of olive oil until golden and just cooked through, about 3 minutes per side.
- 2
Remove the fillets and set aside in a shallow serving dish while you prepare the escabeche sauce.
- 3
Thinly slice the onions and mince the garlic, then sauté them in the same pan with the remaining olive oil over medium heat.
- 4
Add the bay leaf and paprika to the pan, stirring for 30 seconds until the aroma is released without burning the spice.
- 5
Deglaze the pan with the vinegar and 50ml of water, letting it bubble for 2 minutes to meld the flavors into a sharp sauce.
- 6
Pour the warm escabeche sauce evenly over the grilled mackerel and allow it to cool completely before serving, as the flavors mature significantly.
Frequently Asked Questions
How long should it marinate?+
For the best flavor, let it cool and rest in the refrigerator for at least 2 hours before eating.
Can I use other fish?+
Yes, sardines or horse mackerel (carapau) are also excellent alternatives for this escabeche style.
Why is it served cool?+
The vinegar and onion marinade needs to penetrate the fish flesh, which happens perfectly at room temperature or slightly chilled.
What should I serve with this?+
Crusty sourdough bread is the best partner to soak up the sharp, delicious escabeche sauce.
🇵🇹 PTMundo Match
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