Red mullet in savore sauce

Ingredients

• 1 kg red mullet

• 5 ripe tomatoes

• 4 cloves of garlic

• 2 onions

• 2 sprigs of rosemary

• 2 bay leaves

• 1 tsp sugar

• 20g vinegar

• Olive oil, to use for frying

• Salt

• Pepper

Method

Clean and rinse the fish, pour salt over it and put it in the fridge for about 1-2 hours. Then, remove the salt from the fish, dust with flour and fry in hot oil.

Remove the fish from the frying pan and place it on absorbent kitchen paper. In a pot, sauté the chopped onion and garlic, add the chopped tomatoes and let them boil for about 15΄.

Finally, add the vinegar, bay leaves and rosemary. When the sauce starts to thicken, add a little sugar and season with salt and pepper. Put the fish in a pyrex dish, pour over the sauce and serve immediately.

Alternately, put the fish in a medium sized fireproof dish for 2-3 hours and marinate it in the sauce.

A few words...

Savoro is a fish marinade based on oil, vinegar, bay leaf, garlic and rosemary. The fish were preserved in it for days, hence it was made and used by many families in order to save money, and also by sailors when travelling. The prevailing version regarding its origin is that it was spread to the Ionian Islands by the Venetians, and then it spread throughout the Venetian-occupied Greece. Its name derives from the Latin word “sapor”, which means taste. Red mullet in savore sauce, in particular, is a dish that boasts a history of almost two centuries in the Achaean land – it is cooked and offered mainly on the Feast of the Annunciation, on Palm Sunday and on days of fast and abstinence from meat.

OlympianLand