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Ius in Cornutam (Sauce for Horned Fish)
Ius in Cornutam (Sauce for Horned Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, oregano, onion and raisins in a wine, honey, vinegar, stock and olive oil base intended to be served with poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Horned Fish (Ius in Cornutam).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Ius in cornutam: piper, ligusticum, origanum, cepam, uvam passam enucleatam, vinum, mel, acetum, liquamen, oleum, et coques.
Translation
Sauce for Horned Fish: [Blend] pepper, lovage, oregano, onion, seedless raisins, wine, honey, vinegar, liquamen and olive oil then cook.
Modern Redaction
For this recipe, the horned fish mentioned is probably
Scorpaena porcus, the black scorpionfish (brown rascasse), but any firm-fleshed fish can be employed.
Ingredients:
1kg fish fillets
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1/2 tsp dried
oregano, crumbled
4 tbsp seedless raisins
2 tbsp onions, chopped
60ml white wine
2 tsp honey
2 tsp white wine vinegar
1 tbsp liquamen (fish sauce)
200ml
fish stock
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds and oregano in a mortar. Pound to grind then work in the onion and raisins then pound together. Mix in the white wine, liquamen, honey, vinegar, olive oil and fish stock. Turn into a large pan and bring to a simmer. Add the fish fillets, cover and poach gently for 10 minutes.
Carefully transfer the fish to a serving dish, pour over the sauce and serve immediately.
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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