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Small Fish in a Sweet andSavory SaucePSARI SAVOROzMakes 4 servingsS

avoro from the Italian for savory or tasty, is aname given to small fried fish that are marinated in apungent sauce. Red mullet is the most common fishfor savoro but in the northern coastal parts of thePeloponnesos, especially around Aigio, a mix offishmullet, small mac erel, !hiting, bogue, andanchovy is preferred. "epending on the region, thesauce 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 standardin certain parts of the Peloponnesos but not inothers. $he one constant, regardless of !here thesavoro is from, is vinegar. $he tangy, pungent sauceprobably evolved as a !ay to preserve fried fish for afe! days, even !ee s. In the Peloponnesos, especiallyin the vineyards of %antineia, savoro !as the traditional

!or ers& lunch during the grape harvest. 'omatter !here it is made, savoro is al!ays eaten atroom temperature.!!"# $ounds small %ish &red mullet whiting smallmackerel anchovy or 'ogue(Salt and %reshly ground 'lack $e$$er to tasteAll)$ur$ose %lour %or dredging and thickeningOlive oil %or %rying $lus !"* cu$ e+tra)virgin oliveoil %or sauce

# large red onions cho$$ed# to * garlic cloves to taste minced4 large tomatoes grated &see $age 4,-(! cu$ water! %resh rosemary s$rig!"# cu$ red wine vinegar1. .ash and gut the %ish then $at dry with $a$er

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towels/ Season with salt and $e$$er/ 0redge the %ishlightly in %lour ta$$ing o%% any e+cess/ 1eat a'out *"4inch o% olive oil in a large heavy skillet overmedium)high heat and when the oil is very hot %rythe %ish until golden on 'oth sides 2 to !# minutesde$ending on the size/ Remove with a slotted s$oonand 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 thee+tra)virgin olive oil over medium heat and cookthe onions and garlic stirring until so%t 2 to !3minutes/ S$rinkle in ! scant ta'les$oon o% %lour andstir continuously until the %lour turns a light golden/

e care%ul not to 'urn/ Add the grated tomatoes

and season with salt and $e$$er/ Add the water androsemary and 'ring to a 'oil/ Reduce the heat to lowand simmer stirring with a wooden s$oon %or 2 to!3 minutes/ Stir in the vinegar and remove %rom theheat/ 5et the sauce cool to room tem$erature/3. Place the %ish in a large container with atight)%itting lid and cover with the sauce/ Re%rigerateovernight '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 a o"t # po"nd each

2 ta lespoons e$tra%virgin olive oil

&"ice of ' lemon

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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

- ta lespoons e$tra%virgin olive oil

2 ta lespoons 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 theonions are golden. dd honey! lemon /"ice! salt! and pepper! and cook another 0min"tes.

1lace the fish in a aking dish. R" them with oil and lemon /"ice and season lightly withsalt and pepper. Roast in a preheated 304F 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 thereheated honeyed onions and lemon wedges.

7ariations

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dd 2% ta lespoons of lack or golden raisins to the onions.

large! '%po"nd fish 8to serve 9: can e covered with the cooked onion mi$t"re8make 2 or times the ;"antity: and aked at -204F for a o"t 6 min"tes! y which timethe onions will have t"rned into a golden cr"st.