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Aliter Ius in Pisce Elixo II (Another Sauce for Poached Fish II)

Aliter Ius in Pisce Elixo (Another Sauce for Poached Fish) is a traditional Ancient Roman recipe for a classic dish of fish that's poached in water flavoured with coriander seeds and aniseed and which is served with vinegar. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sauce for Poached Fish (Aliter Ius in Pisce Elixo).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesAncient Roman Recipes

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Original Recipe


Aliter Ius in Pisce Elixo (from Apicius' De Re Coquinaria) X, i, 5


Aliter ius in pisce elixo: cum curaveris piscem, adicies in sartaginem... semen, aquam, anethum viridem et ipsum piscem. cum coctus fuerit, asperges aceto et inferes.

Translation


Another Sauce for Poached Fish: Gut the fish and put in a frying pan. Add <coriander> seed, water and fresh anise. When [the fish is] cooked sprinkle with vinegar and serve.

Modern Redaction

Ingredients:

1kg fish fillets
1 tsp coriander seeds
1/8 tsp aniseed
malt vinegar

Method:

Place the fish fillets in a frying pan. Add water to barely cover then add the coriander seeds and aniseed. Bring to a boil then reduce to a simmer and cook for about 10 minutes, or until the fish flakes easily with a fork.

Carefully transfer the fish to a serving dish, sprinkle over a little of the vinegar. 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.