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Pisces Zomoteganon II (Fish Stewed in its Own Juice)

Pisces Zomoteganon (Fish Stewed in its Own Juice) is a traditional Ancient Roman recipe for a classic dish of fish fillets stewed in a blend of oil, stock, wine and herbs that's finished with a herb mixture and thickened with an egg liaison until set. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fish Stewed in its Own Juice (Pisces Zomoteganon).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes

Original Recipe

Pisces Zomoteganon (from Vinidarius' Apici Excerpta) xiii

Pisces Zomoteganon: A crudo pisces quos volueris lavas, componis in patinam, mittis oleum, liquamen, vinum, fasciculos porri et coriandri, coquitur. teres piper, origanum, ligusticum et fasciculos quos elixasti, teres et suffundes impensam de patina. facis ut obliget. cum bene tenuerit, piper asparso inferebis.

Translation

Fish Stewed in its Own Juice: Wash the blood from the fresh fish and place in a stewing pan with oil, liquamen, wine, and a bouquet garni of chives and coriander then cook. Pound [together] pepper, oregano, lovage and the bouquet garni, which you have stewed. Moisten with stock from the pan. [Pour over the fish and] thicken [with an egg liaison]. When it has set, sprinkle with pepper and serve.

Modern Redaction

Ingredients:

1 kg fish fillets, cut into pieces
4 tbsp olive oil
200ml fish stock
4 tbsp liquamen (fish sauce)
200ml white wine
200ml water
1 bouquet garni made by tying together chives and coriander

1/2 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
2 tbsp lovage (or celery leaves)
3 egg yolks
freshly-ground black pepper, to garnish

Method:

Arrange the fish in a flame-proof casserole. Add the olive oil, fish stock, liquamen, white wine and water. Tuck in the bouquet garni then bring to a simmer and cook for about 15 minutes.

Pound together the black pepper and oregano in a mortar. Add the lovage leaves (or celery leaves) then fish out the bouquet garni from the stock and add to the mortar. Pound until you have a smooth paste then add this to the stock with the fish.

Beat the egg yolks in a bowl then whisk in a ladleful of the fish cooking stock to temper. Pour this mixture over the fish and stir to combine. Cover and cook gently (do not boil) for about 10 minutes, or until the custard has set. Spoon onto plates, garnish with freshly-ground black pepper and serve.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.