How to pronounce Escavèche

In the International Phonetic Alphabet it is /ɛskavɛʃ/. In plain English letters that is es-kah-VESH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Escavèche?

Escavèche is a main dish of Belgium. Where it comes from: Hainaut. People usually eat it at lunch or dinner. Its main ingredients are fish. It tastes sour and fresh.

Where Escavèche comes from

Escavèche is one of 32 signature dishes of Belgium on this map. See all dishes from Hainaut.

• Saison · Drink · Hainaut

  Saison, French for "season", is a pale, dry, highly carbonated Belgian ale, fruity and spicy, usually bottle-conditioned.

• Cougnou · Bread & pastry · Wallonia

  The cougnou, or bread of Jesus, is a sweet brioche bread shaped like the infant Jesus in swaddling clothes, baked for Saint Martin, Saint Nicholas and above all Christmas.

• Moules-frites mosselen-friet · Main dish · Brussels and the coast

  Mussels cooked in a covered pot with celery, onion and sometimes white wine or beer, served with a side of fries, are Belgium's best-known meal and are eaten in neighbouring northern France too.

• Liège waffle gaufre de Liège · Street food · Liège

  Belgium has two main waffles.

• Carbonade flamande stoofvlees · Main dish · Flanders

  Carbonnade flamande, in Dutch stoofvlees or stoverij, is beef stewed slowly in Belgian beer with onions, a little brown sugar or syrup, mustard and often a slice of bread spread with mustard that melts into the sauce.

• Shrimp croquettes garnaalkroketten · Snack · West Flanders

  Garnaalkroketten are croquettes filled with North Sea grey shrimp, a Flemish dish closely tied to the Belgian coast.

Food of Belgium

Dishes like Escavèche in other countries

Same type of dish and similar main ingredients as Escavèche:

• Masor tenga মাছৰ টেঙা · Main dish · Assam, India

  Masor tenga, "sour fish curry", is a traditional fish dish of the Assamese people, made by cooking fish with sour fruits and vegetables.

• Katsuo no tataki 鰹のたたき · Main dish · Kochi, Japan

  Katsuo no tataki is seared skipjack tuna, a dish from Kochi Prefecture, once Tosa Province, and also called tosa-zukuri.

• Ceviche cebiche · Main dish · Peruvian coast, Peru

  Ceviche is raw fish "cooked" in lime juice for only a few minutes, with red onion, ají chilli, salt and coriander, served with sweet potato and toasted corn.

• Hinava · Main dish · Sabah, Malaysia

  Hinava is a traditional raw fish salad of the Kadazan-Dusun people of Sabah, and perhaps the best-known dish of their kitchen.