Small Fish in a Sweet and

Savory Sauce
PSARI SAVORO
zMakes 4 servings
Savoro from the Italian for savory or tasty, is a
name given to small fried fish that are marinated in a
pungent sauce. Red mullet is the most common fish
for savoro but in the northern coastal parts of the
Peloponnesos, especially around Aigio, a mix of
fishmullet, small macerel, !hiting, bogue, and
anchovy is preferred. "epending on the region, the
sauce may or may not contain tomatoes. In some versions
rosemary is the dominant seasoning# in others,
bay leaf# onion and garlic appear# raisins are a standard
in certain parts of the Peloponnesos but not in
others. $he one constant, regardless of !here the
savoro is from, is vinegar. $he tangy, pungent sauce
probably evolved as a !ay to preserve fried fish for a
fe! days, even !ees. In the Peloponnesos, especially
in the vineyards of %antineia, savoro !as the traditional
!orers& lunch during the grape harvest. 'o
matter !here it is made, savoro is al!ays eaten at
room temperature.
!!"# $ounds small %ish &red mullet whiting small
mackerel anchovy or 'ogue(
Salt and %reshly ground 'lack $e$$er to taste
All)$ur$ose %lour %or dredging and thickening
Olive oil %or %rying $lus !"* cu$ e+tra)virgin olive
oil %or sauce
# large red onions cho$$ed
# to * garlic cloves to taste minced
4 large tomatoes grated &see $age 4,-(
! cu$ water
! %resh rosemary s$rig
!"# cu$ red wine vinegar
1. .ash and gut the %ish then $at dry with $a$er
towels/ Season with salt and $e$$er/ 0redge the %ish
lightly in %lour ta$$ing o%% any e+cess/ 1eat a'out *"4
inch o% olive oil in a large heavy skillet over
medium)high heat and when the oil is very hot %ry
the %ish until golden on 'oth sides 2 to !# minutes
de$ending on the size/ Remove with a slotted s$oon
and set aside on $a$er towels to drain/
2. Pour the oil %rom the skillet scra$e out any
'urned %lour and wi$e the skillet dry/ 1eat the
e+tra)virgin olive oil over medium heat and cook
the onions and garlic stirring until so%t 2 to !3
minutes/ S$rinkle in ! scant ta'les$oon o% %lour and
stir continuously until the %lour turns a light golden/
4e care%ul not to 'urn/ Add the grated tomatoes
and season with salt and $e$$er/ Add the water and
rosemary and 'ring to a 'oil/ Reduce the heat to low
and simmer stirring with a wooden s$oon %or 2 to
!3 minutes/ Stir in the vinegar and remove %rom the
heat/ 5et the sauce cool to room tem$erature/
3. Place the %ish in a large container with a
tight)%itting lid and cover with the sauce/ Re%rigerate
overnight 'e%ore serving/ Serve at room tem$erature/
v
Roast Fish with Lemon and Honeyed Onions
Serves 2 The honeyed onions make an enthralling accompaniment to a delicate fish.
2 whole sea ass! pompano! or red snapper! weighing ao"t # po"nd each
2 talespoons e$tra%virgin olive oil
&"ice of ' lemon
Salt and pepper
# lemon! c"t into wedges! to garnish
FOR TH( HO)(*(+ O),O)S
# po"nd onions! c"t in half and sliced
- talespoons e$tra%virgin olive oil
2 talespoons honey
&"ice of ' lemon
Salt and pepper
For the honeyed onions! cook the onions in the oil on very low heat! with the lid on!
stirring occasionally! "ntil very soft. Then remove the lid and cook! stirring! "ntil the
onions are golden. .dd honey! lemon /"ice! salt! and pepper! and cook another 0
min"tes.
1lace the fish in a aking dish. R" them with oil and lemon /"ice and season lightly with
salt and pepper. Roast in a preheated 2304F oven for #0526 min"tes! or "ntil done!
then p"t "nder the roiler for 2 min"tes! "ntil the skin is crisp and rown. Serve with the
reheated honeyed onions and lemon wedges.
7ariations

.dd 2%2 talespoons of lack or golden raisins to the onions.
. large! 2'%po"nd fish 8to serve 9: can e covered with the cooked onion mi$t"re
8make 2 or 2 times the ;"antity: and aked at -204F for ao"t 26 min"tes! y which time
the onions will have t"rned into a golden cr"st.