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Patina Piscium (A Dish of Fish)
Patina Piscium (A Dish of Fish) is a traditional Ancient Roman recipe for a classic dish of fish poached in stock and olive oil on a bed of shallots. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Fish (Patina Piscium).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesAncient Roman Recipes
Original Recipe
Patina piscium: pisces qualeslibet rades et curatos mittes. cepas siccas ascalonias vel alterius generis concides in patinam et pisces super compones. adicies liquamen, oleum. cum coctum fuerit, salsum coctum in medio pones. addendum acetum. asparges et coronam bubulam.
Translation
A Dish of Fish: Take any fish you like, scale and prepare. Chop dried shallots or other onions into the pan and arrange the fish on top. Add liquamen and olive oil then cook. Put cooked salt fish in the centre [of the platter]. Add vinegar and sprinkle also with oxtongue plant.
Modern Redaction
Ingredients:
500g fish fillets (originally salted fish, soaked over night would have been used)
6 shallots, sliced
250ml
fish stock
2 tbsp olive oil
white wine vinegar (or cider vinegar)
2 tbsp parsley, finely chopped
Method:
Add the chopped shallots to the base of a pan and layer the fish fillets on top. Scatter over the olive oil then pour in sufficient stock to come half-way up the fish. Bring to a simmer, cover the pan and cook the fish fillets for about 20 minutes, or until done.
Arrange the fish on a serving plate and drizzle with vinegar. Garnish with the parsley 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.
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