Soused fish with saffron and onions
“It was once a crucial method of food preservation, but now people are pickling for pleasure.”
- 450g snapper or trevally or red mullet
- plain flour for dusting
- olive oil for frying
- salt
- 2 large onions, peeled and finely sliced
- 1 large carrot, peeled and thinly sliced
- 1/4 tsp saffron threads
- 1 fresh bay leaf
- 1/2 cup white wine vinegar
- 3/4-1 cup water
- 2-3 tsp sugar
- 1 tbsp toasted pinenuts (optional)
This isn't really a "pickle" - the fish is first fried then marinated in a sweet and sour sauce of onions, vinegar and sugar. It's very delicious.
Method
Cut the fish into small bite-size pieces. Lightly dust with flour and pan-fry in olive oil over low-medium heat until just cooked through on both sides. Season with salt, then place in a deep enamel or glass dish.
In a pot, heat 2 tablespoons of olive oil and gently cook the onions and carrots until pale golden and soft. They should not brown. Add the saffron, cook a further minute then add the bay leaf, vinegar, water and sugar. Reduce heat and cover with a lid.
Cook for 5 minutes then pour the hot liquid over the fish. Allow to cool completely before serving.
To serve
Sprinkle with toasted pinenuts if you wish and enjoy with a crisp salad as a starter or light lunch.
Serves 4 as an entree.
