Fish Steaks with Vinegar and Saffron Vasto Style (Abruzzo)

Fish

Ingredients

Thick white Fish steaks - 2 1/2 pounds

Flour

Olive oil for deep-frying

Salt

Saffron - generous pinch 

White wine vinegar - 5 cups

Lightly coat the fish steaks from flour and deep fry in hot oil until golden brown. Take from the pan with a perforated spoon, drain on absorbant paper and sprinkle with salt.

Dissolve the saffron in a little of the vinegar and stir it into the rest of the vinegar. Pour into a non metallic pan, bring just to the boiling point, then immediately remove the pan from the heat.

Cover the bottom of a shallow earthenware or porcelain dish with a layer of fish steaks and sprinkle some of the hot vinegar. Add the remaining fish and pour over the rest of the vinegar. Cover the dish and leave to marinate in a cool place for 24 hours. Serve the fish thoroughly drained of vinegar.

Serves 6