📝 About This Recipe
Originating from the sun-drenched Ionian Islands of Greece, Savoro is a timeless culinary treasure that marries the crunch of perfectly fried fish with a sophisticated, sweet-and-sour sauce. This ancient preservation method evolved into a beloved delicacy, featuring aromatic rosemary, plump currants, and the sharp bite of high-quality wine vinegar. It is a dish that celebrates the coastal bounty of the Heptanese, offering a complex flavor profile that actually improves as it rests.
🥗 Ingredients
The Fish
- 1 kg Small whole fish (Red Mullet, Sea Bream, or Smelts) (cleaned, scaled, and patted very dry)
- 1 cup All-purpose flour (for dredging)
- 1 teaspoon Sea salt (plus more for seasoning)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 cup Extra virgin olive oil (for shallow frying)
The Savoro Sauce
- 1/2 cup Extra virgin olive oil (use fresh oil or filtered frying oil)
- 4-5 pieces Garlic cloves (thinly sliced)
- 3-4 sprigs Fresh rosemary (woody stems removed)
- 3/4 cup Red wine vinegar (high quality)
- 1 tablespoon Petimezi (Grape Molasses) or Honey (to balance the acidity)
- 2 tablespoons Black currants (soaked in warm water for 10 minutes)
- 2 pieces Bay leaves (dried or fresh)
- 1/4 cup Water (to adjust sauce consistency)
👨🍳 Instructions
-
1
Thoroughly wash the fish and pat them completely dry with paper towels; moisture is the enemy of a crispy crust.
-
2
In a shallow bowl, whisk together the flour, sea salt, and black pepper.
-
3
Dredge each fish in the flour mixture, shaking off any excess so only a light, even coating remains.
-
4
Heat 1 cup of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
-
5
Fry the fish in batches to avoid overcrowding the pan, cooking for 3-4 minutes per side until golden brown and crispy.
-
6
Remove the fish with a slotted spoon and arrange them in a single layer in a deep ceramic or glass dish.
-
7
Carefully discard the frying oil and wipe the pan clean, or use a fresh skillet for the sauce.
-
8
Add the 1/2 cup of fresh olive oil to the pan over medium heat and sauté the sliced garlic until fragrant and just beginning to turn golden (about 1 minute).
-
9
Add the rosemary sprigs and bay leaves to the oil, allowing them to sizzle and release their essential oils for 30 seconds.
-
10
Stir in the drained currants and then carefully pour in the red wine vinegar—stand back as it will steam and sputter.
-
11
Whisk in the petimezi (or honey) and the 1/4 cup of water, bringing the sauce to a gentle simmer for 3-5 minutes until it thickens slightly.
-
12
Taste the sauce; it should be punchy and tangy with a hint of sweetness. Adjust salt if necessary.
-
13
Pour the hot sauce, including the garlic and rosemary, evenly over the fried fish in the dish.
-
14
Allow the dish to rest at room temperature for at least 2 hours before serving, or refrigerate overnight for the flavors to fully penetrate the fish.
💡 Chef's Tips
Always use the freshest fish available; Red Mullet (Barbounia) is the traditional choice for its sweet flesh. If you don't have petimezi, a dark honey or even a pinch of brown sugar works well to balance the vinegar. Do not skip the resting period; the vinegar 'cooks' and softens the fish bones and infuses the meat beautifully. Ensure the fish is at room temperature before frying to ensure even cooking and a better sear. If refrigerating, bring the dish back to room temperature before serving to appreciate the olive oil's texture.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread to soak up the aromatic vinegar sauce. Pair with a crisp, high-acidity white wine like an Assyrtiko from Santorini or a Robola from Cephalonia. Accompany with boiled wild greens (Horta) drizzled with lemon and olive oil. A simple side of roasted potatoes or a classic Greek salad provides a fresh contrast to the rich sauce. Serve as part of a traditional Meze spread with olives and feta cheese.