Tunisian Fish Sauce

Ingredients:800 g (21 oz) Angler fish,A pinch saffron powder or saffron filaments,2 tbspoons chopped parsley,1 clove Crushed garlic,200 g (7 oz)artichokes hearts with herbs,1/2 glass White vinegar,1 lemon juice,4 tbspoons artichoke paste,1 tbspoon flour,8 tbspoons extra virgin oil.

Preparation:Cut the angler fish into slices, sprinkle some salt to taste and flour it on both sides. Soak the saffron in 12 a cup of hot water. Pour olive oil in a pan on medium heat, place the fish in the pan and cook for 3 minutes, turn over, cook for another 3 minutes, splash with the vinegar. Add the garlic and saffron turning the fish so that it absorbs the saffron,Add the lemon juice, artichokes paste and artichokes hearts cut in 2 parts, simmer for 4 minutes turning the fish over. Add parsley. Stir and serve immediately.