Greek Savoro Fish with Tomato

2025-12-01

Ingredients

  • 6–8 small fish (such as red mullet, anchovies, sardines, or smelt), cleaned

  • 1/2 cup olive oil

  • 1/2 cup red wine vinegar

  • 2–3 cloves garlic, thinly sliced

  • 1 medium onion, finely chopped (optional but traditional in many regions)

  • 3–4 ripe tomatoes, grated or 1 cup tomato purée

  • 1–2 bay leaves

  • 1 teaspoon rosemary (fresh or dried)

  • Salt and pepper

  • Flour for coating the fish

Instructions

1. Prepare the fish

  1. Wash and pat the fish dry.

  2. Season with salt and lightly coat in flour.

2. Fry the fish

  1. Heat half of the olive oil in a pan.

  2. Fry the fish until golden on both sides.

  3. Remove and place on paper towel to drain excess oil.

3. Make the savoro sauce

  1. In the same pan, add the remaining olive oil.

  2. Add the chopped onion (if using) and sauté until soft.

  3. Add the garlic and cook briefly until fragrant (do not burn it).

  4. Pour in the vinegar and let it bubble for 1–2 minutes.

  5. Add the grated tomato or tomato purée.

  6. Add the bay leaves, rosemary, salt, and pepper.

  7. Simmer for 10–15 minutes until the sauce thickens slightly.

4. Combine

  1. Place the fried fish in the sauce or pour the sauce over the fish.

  2. Let it simmer together for 5 minutes so the flavors blend.

Serving

  • Serve warm or cold—Savoro is often even better the next day.

  • Traditionally served with bread, boiled potatoes, or rice.

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