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Minutal marinum (Seafood Fricassee)
Minutal marinum (Seafood Fricassee) is a traditional Ancient Roman recipe for fish fried with leeks and coriander and served in a beef and white wine broth. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Minutal marinum.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4-6
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Minutal marinum: pisces in caccabum mittes, adicies liquamen, oleum, vinum, cocturam. porros capitatos, coriandrum minutatim concides, isiciola de pisce minuta facies et pulpas piscis cocti concarpis, urticas marinas bene lotas mittes. haec omnia cum cocta fuerint, teres piper, ligusticum, origanum, fricabis, liquamen suffundes, ius de suo sibi, exinanies in caccabum. cum ferbuerit, tractam confringes, obligas, [cum ferbuerit], agitas, piper aspargis et inferes.
Translation
Place the fish in sauce pan, add broth oil and wine and poach it. Also finely chop leek heads the white part only of leeks and fresh coriander. When cool, mince the fish finely, form it into small cakes adding capers and sea-nettles well cleaned. this fish cakes cook in a liquor of pepper, lovage and oregano, crushed, diluted with broth and the above fish liquor which, skimmed well, bind with roux or eggs stir strain over the cakes, sprinkle with pepper and serve.
Ingredients:
500g filleted fish (any firm fish such as salmon would do)
250ml white wine
250ml water
60ml
liquamen
3 leek tops (the green rather than the white bits)
100ml oil
small bunch
coriander
a pinch each of pepper, ground coriander,
lovage seeds (or celery seeds) and
oregano
liquamen and
lovage seeds
1 tsp cornflour or flour as a thickener.
Method:
Put the fish fillets in a pan, add Liquamen, oil, wine and the water. Chop the leek and coriander and add to the pan. Cook at moderate heat for 20 minutes then take out the fish and chop into moderate sized chunks. Return to the pan and cook for a further 10 minutes.
At the end of this time, add the ground coriander, pepper and oregano. Add a couple of tablespoons of lovage and Liquamen to taste. Bring to the boil and add cornflour or flour to thicken then 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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