Name: Another Alexandrine Sauce for Baked Fish II (Aliter Ius Alexandrinum in Pisce Asso II)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1kg fish, baked in the oven; 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds; 1 tbsp coriander leaves, finely chopped; 2 tbsp shallots, finely chopped; 6 damson plums, pitted and, finely chopped; 60ml passum; 1 tsp white wine vinegar; 1 tbsp liquamen; 1 tbsp olive oil; 250ml fish stock

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Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II)

Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, coriander and damson plums in a vinegar, passum, stock and olive oil base that's intended to be served with baked fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Alexandrine Sauce for Baked Fish (Aliter Ius Alexandrinum in Pisce Asso).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

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Original Recipe

Aliter Ius Alexandrinum in Pisce Asso (from Apicius' De Re Coquinaria) X, i, 8

Aliter ius Alexandrinum in pisce asso: piper, ligusticum, coriandrum viridem, cepam, damascena enucleata, passum, liquamen, acetum, oleum, et coques.

Translation

Another Alexandrine Sauce for Baked Fish: [Combine] pepper, lovage, fresh coriander, onion, pitted damsons, passum, liquamen, vinegar and olive oil then cook.

Modern Redaction

Ingredients:

1kg fish, baked in the oven

1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tbsp coriander leaves, finely chopped
2 tbsp shallots, finely chopped
6 damson plums, pitted and, finely chopped
60ml passum (or sweet white wine)
1 tsp white wine vinegar
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
250ml fish stock

Method:

Combine the black pepper, lovage (or celery) seeds and coriander leaves in a mortar. Pound to grind then work in the shallots and damson plums then pound together. Mix in the passum (or sweet white wine), white wine vinegar and fish sauce then turn into a pan and whisk in the olive oil and fish stock. Bring to a boil, reduce to a simmer and cook gently for about 25 minutes, or until thickened.

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.