Seafood · ALWAYS FREE
Cooked cod escabeche
Fully cooked cod chills with tender carrot and onion in a tangy cooked vinegar marinade.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat 0.529 oz oil in a saucepan over medium-low heat. Cook carrot and onion 8-10 minutes until beginning to soften. Add garlic for 1 minute, then vinegar, water, oregano, paprika, pepper and 0.0705 oz salt. Simmer 8-10 minutes until carrot is tender but still holds shape; keep warm.
- Pat cod dry with clean towels and season with remaining 0.0705 oz salt. Heat remaining 0.705 oz oil in a wide nonstick skillet over medium heat. Cook fish in two uncrowded batches, about 3-5 minutes per side depending on thickness, until opaque and the thickest centers reach 145°F (63°C). Use clean utensils after raw-fish handling.
- Place cooked cod in a shallow metal container in one layer, no deeper than 2 inches (5 cm). Add all skillet oil and juices to the vegetable marinade, then spoon all marinade and vegetables over fish. Set container in an ice-water bath with water below its rim for 15-20 minutes, gently moving liquid around fish to cool promptly; do not leave it cooling on the counter.
- Refrigerate promptly at 40°F (4°C) or below for at least 4 hours until fully cold, then add parsley and divide all contents into four portions. Keep refrigerated and use within 2 days. Refrigerate within 2 hours of cooking, or 1 hour above 90°F (32°C). Vinegar does not replace heat cooking or refrigeration; this recipe is not shelf-stable.
Estimated nutrition
Per serving · 1 of 4- Calories
- 249 kcal
- Protein
- 27.9 g
- Total carbohydrate
- 10.2 g
- Total fat
- 10 g
- Total sugars
- 4.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide all fish, vegetables and marinade equally into four portions. Contains fish; gluten-free and dairy-free suitability depends on labels and cross-contact. No bread or other side included.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Cooked cod escabeche: raw skinless boneless Atlantic cod; raw carrot; onion; olive oil; cider vinegar; water; peeled garlic; dried oregano; sweet paprika; fine salt; ground black pepper; fresh parsley. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - Gluten-Free: Complete ingredient review of Cooked cod escabeche: raw skinless boneless Atlantic cod; raw carrot; onion; olive oil; cider vinegar; water; peeled garlic; dried oregano; sweet paprika; fine salt; ground black pepper; fresh parsley. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
