Name: Italian-Jewish Marinated Fried Fish (Pesce in Saor)
Yield: Yield: 6–8 servings
Cuisine: Italy
Ingredients: About 1 cup unbleached all-purpose flour Salt and freshly ground black pepper Olive oil, for frying, plus 2 tablespoons additional; ¼ cup raisins; Bright green leaves of parsley, curly endive, frisée, or other greens, for garnish (optional); 1 large, juicy orange, preferably thin-skinned, very thinly sliced; 1½ pounds onions, very thinly sliced (6 cups); ¼ cup pine nuts; ½ cup balsamic or red wine vinegar; 2 anchovies, finely chopped (optional); 1 bay leaf; 1 cup orange juice; 2 pounds lemon sole, grouper, red snapper, perch, or similar nonoily, fairly firm fleshed fish fillets (choose fillets no more than ½ inch thick)

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Above the night music, the Venetian skies boom and burst into explosive color, sending showers of rainbow meteors skittering across the heavens, their shimmering reflections dancing in the inky canals.

It is the Festa del Redentore, Feast of the Redeemer, celebrated every July 19 since 1576 to commemorate the end of a plague that devastated the city. Among the traditional ritual foods eaten before the blaze of spectacular fireworks is an ancient Venetian-Jewish dish, sole in a sweet