Fried Soused Fish (Abruzzo)

Fish

Ingredients

Dogfish steaks - 2 pounds

Small cuttlefish or squid, cleaned - 1 pound

Flour

Olive oil for deep frying

Salt

Wine vinegar - 5 cups

Onion, sliced - 1

Parsley - 4-5 sprigs

Bay leaves - 2

Rosemary and sage - 1 sprig each

Marjoram - pinch

Black peppercorns - 2-3

Garlic, sliced - 3 cloves

Basil, finely chopped - 2-3 sprigs

Lightly coat the fish steaks and cuttlefish wouth flour. Fry the fish steaks in plenty of oil until golden brown. Take them out with a perforated spoon and drain on absorbant paper. Sprinkle lightly with salt. Fry the cuttlefish for a few minutes only, drain and dry on absorbant paper.

Pour the vinegar into a non-metallic pan and add a teaspoon of salt. Add the onion, 2 sprigs parsley, the bay leaves, rosemary, sage, a little marjoram and the peppercorns. Bring to the boil and boil for 20 minutes. Strain.

Arrange a layer of fish and cuttlefish at the bottom of a shallow earthenware or porcelain dish. Chop the remaining parsley and sprinkle a little of it over the fish, together with some of the garlic and basil. Spoon over some of the vinegar marinade. Repeat until all the ingredients are used up, finishing with a sprinkling of garlic and herbs and pour over the remaining marinade. Cover the dish a nd leave it in a cool place for 2 days before serving.

Serves 6