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Patina de pisciculis (Dish of Small Fish)
Patina de pisciculis (Dish of Small Fish) is a traditional Ancient Roman recipe for boiled fish baked in a casserole of raisins, spices and herbs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina de pisciculis.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Patina de pisciculis: uvam passam, piper, ligusticum, origanum, cepam, vinum, liquamen, oleum. transferes in patellam. cum cocta fuerit, adicies in ipsam pisciculos coctos. amulo obligas et inferes.
Translation
Dish of Small Fish: Take raisins, pepper, lovage, oregano, onions, wine, broth and oil, place this in a pan; after this has cooked add to it the cooked small fish, bind with roux and serve.
Modern Redaction
Ingredients:
500g Boiled fillets of small fish (just about any fish will do)
150g dried raisins
Û tsp freshly-ground pepper
1 tsp
lovage seeds
1 tsp
oregano
2 small onions, finely diced
200ml oil
50 ml
liquamen
1 tsp cornflour.
Method:
First boil the fish in salted water. They're done when they begin to flake cleanly from the skin.
Meanwhile, mix the raisins, pepper, lovage, oregano, onion, wine, Liquamen and oil together in a casserole dish. Bake in a hot oven (200°C (400°F/Gas Mark 6)) for about 30 minutes until the onions are soft and translucent. Strain the boiled fish, add the meat to the casserole along with a little cornflour to thicken. Return to the oven for 10 minutes and serve.
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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