Embractum Baianum (Baian Stew) is a traditional Ancient Roman recipe for a classic stew of oysters, mussels and sea anemonies in a spiced stock base thickened with almonds and dates. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Baian Stew (Embractum Baianum).
Baian Stew: In a cooking pot, combine chopped oysters, mussels and sea anemonies. Add chopped, toasted, nuts, rue, celery, pepper, coriander, cumin, passum, liquamen, dates and olive oil. [Cook together and serve.]
Modern Redaction
Ingredients:
250g oysters, chopped
200g mussel meats
75g sea anemones (trim off the tentacles, open the body, remove the intestines and chop the body)
100g toasted almonds, finely chopped
pinch of rue or rosemary
100g celery, chopped
1/2 tsp freshly-ground black pepper
1 tsp ground coriander
1/2 tsp ground cumin
90ml fish stock
60ml passum
2 tbsp liquamen (fish sauce)
4 tbsp finely-chopped dates
2 tbsp olive oil
Method:
Combine the seafood, almonds and shellfish stock in a deep pan. Add the rue (or rosemary), black pepper, coriander, cumin and passum. Now add the dates, celery, liquamen and olive oil then pour in enough fish stock to cover all the ingredients
Bring to a boil, reduce to a simmer then cover the pan and cook gently for about 40 minutes, or until all the ingredients are tender. Serve hot.
)
Click on the image, above to submit to Pinterest.