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Ius in pisce rubellione (Sauce for Red Snapper)
Ius in pisce rubellione (Sauce for Red Snapper) is a traditional Ancient Roman recipe for a spiced white and sweet wine sauce flavoured with fish sauce, intended to be served with baked, grilled or barbecued sea bream. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in pisce rubellione.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Ius in pisce rubellione: piper, ligusticum, careum, serpyllum, apii semen, cepam siccam, vinum, passum, acetum, liquamen, oleum. amulo obligas.
Translation
Seasoning for Red Snapper: Pepper, lovage, caraway, wild thyme, celery seed, dry onions, wine, raisin wine, vinegar, broth and oil; bind with starch.
Modern Redaction
Though the original recipe calls for red snapper, bream is an acceptable substitute (and far more common these days, being a farmed fish).
Ingredients:
A pinch each of peppercorns,
lovage seed (or celery seeds), thyme,
caraway seeds and dried onion
1 drop
asafoetida essence
1 tbsp dry white wine
1 tbsp
passum
1 tbsp white wine or cider vinegar
1 tbsp olive oil
1 tbsp
liquamen (or
Nam Pla, Thai fish sauce)
1 tbsp wheat starch
Method:
Place the pepper, lovage, caraway seeds and dried onion in a pestle and grind with a mortar until they form a paste. Moisten with a drop of asafoetida and add the wine, passum, vinegar, olive oil and liquamen and mix until smooth.
Pour this mixture into a saucepan, blend in the wheat starch and heat until just boiling, stirring all the time.
When the sauce has thickened, remove from the heat and serve with baked or steamed sea bream.
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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