Name: Fish Stewed in its Own Juices (Pisces Zomoteganon)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1kg fish steaks; 1/2 tsp freshly-ground black pepper; 1 tsp lovage (or celery) seeds; 1/2 tsp rue (or rosemary); 6 tbsp coriander leaves; 1/2 tsp fresh thyme; 1/2 tsp fresh mint; 1 tbsp chervil; 1 tbsp lovage leaves (or celery leaves); 2 tbsp shallots, finely chopped; 1 tbsp olive oil; 2 tbsp liquamen (fish sauce)

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Pisces Zomoteganon (Fish Stewed in its Own Juices)

Pisces Zomoteganon (Fish Stewed in its Own Juices) is a traditional Ancient Roman recipe for a classic dish of fish braised in water falvoured with spices, herbs, onion, olive oil and liquamen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fish Stewed in its Own Juices (Pisces Zomoteganon).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Pisces Zomoteganon (from Vinidarius' Apici Excerpta) xi

Pisces Zomoteganon: Friges pisces, teres piper, ligusticum, rutam, condimenta viridia, cepam siccam. adices oleum, liquamen et inferes.

Translation

Fish Stewed in its Own Juices: Fry the fish [in their own juices and season with:] a mix of pepper, lovage, rue, green herbs, dried onion, olive oil and liquamen. Serve.

Modern Redaction

Ingredients:

1kg fish steaks
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/2 tsp rue (or rosemary)
6 tbsp coriander leaves
1/2 tsp fresh thyme
1/2 tsp fresh mint
1 tbsp chervil
1 tbsp lovage leaves (or celery leaves)
2 tbsp shallots, finely chopped
1 tbsp olive oil
2 tbsp liquamen (fish sauce)

Method:

Arrange the fish fillets in a fish kettle or similar covered dish. Pour over enough water to come up to the level of the top of the fish then bring to a boil, reduce to a simmer, cover and cook for 15 minutes.

At this point, crush the black pepper, lovage seeds and rue (or rosemary) in a mortar. Add to the liquid in which the fish is poaching then add the herbs, shallots, olive oil and liquamen.

Bring back to a simmer, cover the pan and cook for 5 minutes more, or until the fish steaks are done through and the flesh flakes easily with a fork.

Serve hot on a bed of the pan juices.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.