Pisces Frixos Cuiusumque (Fried Fish, of Any Kind)
Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) is a traditional Ancient Roman recipe for a classic sauce of spices and dates in a vinegar, olive oil, liquamen and wine base intended to be served poured over fried fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Fish, of Any Kind (Pisces Frixos Cuiusumque).
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Original Recipe
Pisces Frixos Cuiusumque (from Vinidarius' Apici Excerpta) viii
Pisces Frixos Cuiusumque Generis: sic facies: Teres piper, coriandri semen, lasaris radices, origanum, rutam, caryotam, suffundes acetum, oleum, liquamen, adices defritum. haec omnia temperabis et in caccabulo mittis et ferveat. cum calefeceris, eosdem pisces superfundes. asparso pipere inferes.
Translation
Fried Fish, of Any Kind: Prepare Thus: Grind pepper, coriander seeds, laser roots, oregano, rue and dates [in a mortar]. Moisten with vinegar, olive oil, liquamen and add defritum. Blend all these and place in a pan then bring to a boil. When hot, pour over the fish. Sprinkle with pepper and serve.
Pound together the black pepper, coriander seeds, asafoetida, oregano and rue in a mortar. Add the dates and pound to a paste then moisten with the vinegar and olive oil. Turn into a saucepan and mix in the liquamen, fish stock and defritum.
Bring the mixture to a boil and cook for about 20 minutes, or until thickened. Use hot as a pouring sauce for fried fish. Sprinkle with freshly-ground black pepper, and serve.