Roman Seafood Stew
Minutal Marinum
from Marcus Gavius Apicius. De Re Coquinaria
450g (1lb) Fish Fillet (Salmon, Hake, Cod or any mixture)
450ml (¾ pint) Fish Stock
300ml (½ pint) White Wine
75ml (3 floz) Olive Oil
3 Leeks, chopped
Ground Coriander, to taste
Lovage or Parsley, finely chopped
Oregano, finely chopped
Liquamen (Fish Sauce), to taste
Pepper
Cornflour, to thicken
Preheat oven to 180°C: 350°F: Gas 4
Cut the fish into bite size pieces.
Place the fish and leeks into an over-proof dish
Cover with a mixture of the stock, wine, oil and ground coriander.
Cook for approximately 30 minutes.
Dissolve the cornflour with a little water and add to the dish.
Bring to the boil to allow the sauce to thicken.
Add the herbs, sprinkle with pepper.
Serve.
Submitted by: John David
Email: The Foody UK and Ireland
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