ISO shobbos italian fish?

naomi2 ↓

Wed, Feb 01 2012, 9:18 pm

a while back I saw a recipe for pickled fish with onions and raisins in the kosher inspired suppliment to the mishpacha mag. it had a whole article attached about how the recipe originated from italian jews who ate this fish on shobos day cuz it was made in advance. I cant find the recipe and I really want to try it out. if anyone has it please post thanx!

Mrs Bissli

Sun, Feb 12 2012, 8:55 pm

I haven't read the article but your description gave me the exact dish you're looking for. It's a venetian speciality called "al saor" which involves vinegar (makes it safer to eat on shabbat day without refrigeration) and raisins (sweet and tart flavour very popular among sephardim).

It is traditionally made with fresh sardines but I suspect you can use white fish fillets, escaveche style.

Marinade calls for 2 medium onions (thinly sliced), 1 tbsp olive oil, 1/2cup vinegar (best to use mix of cider vinegar and wine vinegar or balsamic), 1/3 cup sugar (more if you want it sweeter, less if you don't want it sweet), 1/4 cup raisins (pref golden ones, or currants). You sautee onions with olive oil, sprinkle a dash of salt, until onions are soft and translucent but not browned. Combine the rest of marinade mix in non-metallic casserole.

You just fillet fish, dust with flour, salt and pepper, and fry in oil till it's cooked through and golden. You need to let fish marinade for several hours, up to overnight. You can sprinkle pine nuts, chopped parsley before serving.