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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: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
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.
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