This pescado al escabeche or pescado guisado (stewed fish) was modified from my mom's recipe; this tasty dish has a nice combination of flavors and textures.
Why we ❤️ it
I grew up eating pescado al escabeche. After all, I come from a coastal town. This was mommy's favorite fish recipe, and very popular in my town, Montecristi. What I like most is that it is an easy recipe with a rich combination of textures, vegetables, and herbs.
Go ahead and make it the next time you crave fish.
Sobre esta receta
The trick to this amazing pescado al escabeche dish is to coat it with cornstarch and then fry it, which gives it a very nice consistency and adds some thickness to the sauce.
This recipe serves 6 servings
[Recipe] Pescado en Escabeche or Guisado (Escovitched Fish)
- Frying fish: Mix cornstarch with pepper, oregano, and salt. Coat the fish with the cornstarch and shake off the excess.Heat the oil over medium heat in a non-stick frying pan.Fry the fish until golden brown on both sides. Set aside.
- Make the sauce: Heat the olive oil over low heat. Add the onion and cook stirring until it becomes transparent.Add the tomato and chili and cook, stirring for one minute. Add the tomato sauce and water. Cover and cook until the tomato and chili are cooked.Season with salt to taste. Add parsley and mix.
- Cook the fish: Add the fish and turn to coat with the sauce on both sides.Remove from heat and serve immediately with the lime wedges, see serving ideas above.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.