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1kg of fish smooth hound like, ½ litre of strong white vinegar, ½ teaspoon saffron, a little bit of flour, olive oil and salt Cut the fish, roll it into flour and let it golden in a pan with very hot oil. Warm the vinegar in a non-metal casserole. Pour the saffron into the very hot vinegar once you have taken it away from the flame. Put the fish into layers in an oven dish and pour over it the mix of vinegar and saffron. Let it macerate 24 hours long. You have to serve the “scapece” as entrée. It will keep for 20/30 days in the fridge. |
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