AT A GLANCE
"I've always made this classic Italian dish with an oily fish such as red mullet or fresh sardines," says Hafner. "Stefano introduced me to the idea of using Murray cod, which has a firm texture and really lends itself to this style of soused fish."
|01||Preheat oven to 180C. Toast the saffron threads in the oven for 30 seconds, then soak in 80ml hot water. Toast the pine nuts in oven until golden (6-8 minutes).|
|02||Cut fish into bite-size pieces, dredge in flour and shake off excess (you want a fine dusting). Heat a large frying pan over medium-high heat, add half the oil and the fish and until pale golden all over (3-4 minutes). Transfer fish to a deep non-reactive dish.|
|03||Sweat onion in remaining oil in a saucepan over low heat until soft and translucent but not brown (6-8 minutes). Add carrot and a sprinkle of salt and continue to sweat with a lid half covering the pan until vegetables are soft and light golden (4-6 minutes). Add wine, vinegar, 125ml water, saffron water, bay leaves and peppercorns and simmer for 5 minutes. Add salt to taste and pour over fish. Cool to room temperature, then refrigerate for at least an hour. Serve scattered with currants, parsley and pine nuts.|
MOONDARRA “AFTER KATHLEEN” 2013. , suggested by JAMES BROADWAY