Patina de Pisce Lupo (A Dish of Wolf-fish)

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Patina de Pisce Lupo (A Dish of Wolf-fish)

Patina de Pisce Lupo (A Dish of Wolf-fish) is a traditional Ancient Roman recipe for a classic dish of poached pike fillets served in a sauce of pepper, cumin, parsley, rue, onion, honey, fish stock and passum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Wolf-fish (Patina de Pisce Lupo).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

Original Recipe

Patina de Pisce Lupo (from Apicius' De Re Coquinaria) IV, ii, 32

Patina de pisce lupo: teres piper, cuminum, petroselinum, rutam, cepam, mel, liquamen, passum, olei guttas.

Translation

A Dish of Wolf-fish: Mix pepper, cumin, parsley, rue, onions, honey, liquamen, passum, [and] a few drops of olive oil.

Modern Redaction

Ingredients:

For the Sauce:
1/8 tsp freshly-ground black pepper
1/2 tsp ground cumin
1 tbsp flat-leaf parsley, finely chopped
pinch of rue (or rosemary)
2 tsp onions, finely chopped
1 tsp runny honey
2 tbsp liquamen or Thai fish sauce
200ml fish stock
60ml passum
1 tsp olive oil

For the Fish:
500g pike fillets
fish stock

Method:

Pound the pepper, cumin, parsley, rue in a mortar then add the onions and grind to mix. Add the honey and liquamen and work into the contents of the mortar before adding the fish stock. Turn the resultant mixture into a pan, add the passum and olive oil then bring to a simmer and cook gently for 20 minutes, or until thickened.

In the meantime, add the pike fillets to a pan and pour in just enough fish stock to cover. Bring to a boil, reduce to a simmer then add a lid and poach for about 15 minutes, or until cooked through and tender.

Remove the fish from the pan, arrange on a plate then pour over the sauce and serve.
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.