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Ius diabotanon in pisce frixo (Fish in Herb Sauce)
Ius diabotanon in pisce frixo (Fish in Herb Sauce) is a traditional Ancient Roman recipe for fish baked on a base of herbs with and served with a herby sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius diabotanon in pisce frixo.
prep time
15 minutes
cook time
70 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Ius diabotanon in pisce frixo: piscem quemlibet curas, lavas, friges. teres piper, cuminum, coriandri semen, laseris radicem, origanum, rutam, fricabis, suffundes acetum, adicies caryotam, mel, defritum, oleum, liquamen, temperabis, refundes in caccabum, facies ut ferveat. cum ferbuerit, piscem frictum perfundes, piper asperges et inferes.
Translation
Use any kind of fish. Prepare clean, salt, turn in flour, salt and fry it. Crush pepper, cumin, coriander seed, laser root, oregano, and rue, all crushed fine, moistened with vinegar, date wine, honey, reduced must, oil, and broth. Pour in a sauce pan, place on fire, when simmering pour over the fried fish, sprinkle with pepper and serve.
Ingredients:
4
cod steaks (or other firm white fish)
60ml olive oil
3 tsp
ground cumin
a handful each of chopped
parsley,
lovage (or celery leaves), thyme and
oregano
a small drop of
asafoetida essence (in the original recipe, but optional)
sea salt and black pepper to taste
30ml red wine vinegar
60ml must, reduced to 1/3 its volume
40ml
caroenum
60ml
fish stock
2 tbsp
honey
Method:
Place the chopped herbs in the bottom of an oven-proof dish. Add to these a few tablespoons of water the olive oil, ground cumin and a pinch of sea salt. Mix these together and add the cod steaks on top.
Cook in an oven pre-heated to 150°C (300°F/Gas Mark 2) for an hour. Though the original recipe calls for fried fish this method imparts a better flavour and you only need one pot!
To finish, set the fish to one side, add the vinegar, Coroenum, must, fish stock and honey to the herbs. Cook on the hot until it reaches boiling point then plate-out the fish and spoon a little of the sauce on top
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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