Isicia Marina (Seafood Patties)

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Isicia Marina (Seafood Patties)

Isicia Marina (Seafood Patties) is a traditional Ancient Roman recipe for a classic forcemeat made from mixed seafood seasoned with pepper, lovage, cumin and asafoetida that are bulked with bread (originally spelt flour) and bound with egg before frying. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Seafood Patties (Isicia Marina).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Spice Recipes Bread Recipes Ancient Roman Recipes

Original Recipe

Isicia Marina (from Apicius' De Re Coquinaria) II, i, 1

Isicia fiunt marina de cammaris et astacis, de lolligine, de sepia, de locusta. isicium condies pipere, ligustico, cumino, laseris radice.

Translation

There are many kinds of forcemeats. Seafood forcemeats are made from prawns and crabs, cuttlefish and squids and from lobsters. Season with pepper, lovage, cumin and laser root.

Modern Redaction

Ingredients:

300g minced shellfish, crab and/or lobster meats (or a mix)
1/2 tsp freshly-ground black pepper
2 tsp lovage seeds (or celery seeds)
1 tsp cumin seeds
pinch of asafoetida powder (hing)
1 egg, beaten
90g fine breadcrumbs
caul fat (or casings) [optional]
2 tbsp olive oil, for frying

Method:

Grind or pound the black pepper, lovage seeds (or celery seeds), cumin seeds and asafoetida in a mortar. Finely chop the seafood and mix in with the spices. Pound to combine then stir in the breadcrumbs and work in the egg to moisten and bind.

Either form the mixture into patties or shape into sausages and wrap in caul fat (alternatively stuff into sausage casings). Heat the olive oil in a pan and use to fry the seafood patties or sausages until golden brown and cooked through.
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.