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Embractum Baianum (Baian Stew)
Embractum Baianum (Baian Stew) is a traditional Ancient Roman recipe for a classic stew of oysters, mussels and sea anemonies in a spiced stock base thickened with almonds and dates. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Baian Stew (Embractum Baianum).
prep time
30 minutes
cook time
40 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Embractum Baianum: ostreas minutas, sphondylos, urticas in caccabum mittes, nucleos tostos concisos, rutam, apium, piper, coriandrum, cuminum, passum , liquamen, caryotam, oleum.
Translation
Baian Stew: In a cooking pot, combine chopped oysters, mussels and sea anemonies. Add chopped, toasted, nuts, rue, celery, pepper, coriander, cumin, passum, liquamen, dates and olive oil. [Cook together and serve.]
Modern Redaction
Ingredients:
250g
oysters, chopped
200g
mussel meats
75g sea anemones (trim off the tentacles, open the body, remove the intestines and chop the body)
100g toasted
almonds, finely chopped
pinch of
rue or
rosemary
100g celery, chopped
1/2 tsp freshly-ground black pepper
1 tsp ground coriander
1/2 tsp ground cumin
90ml
fish stock
60ml passum
2 tbsp liquamen (fish sauce)
4 tbsp finely-chopped dates
2 tbsp olive oil
Method:
Combine the seafood, almonds and shellfish stock in a deep pan. Add the rue (or rosemary), black pepper, coriander, cumin and passum. Now add the dates, celery, liquamen and olive oil then pour in enough fish stock to cover all the ingredients
Bring to a boil, reduce to a simmer then cover the pan and cook gently for about 40 minutes, or until all the ingredients are tender. Serve hot.
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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