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SAUCE WITH HERBS FOR FRIED FISH
ORIGINAL ROMAN RECIPE (From De re coquinaria)
“Sauce with herbs for Fried Fish: Whatever fish you like, clean, salt, fry. Pound pepper, cumin, coriander seed, silphium root, oregano, rue, pound. Moisten with vinegar, add dates, honey, defrutum, oil, liquamen. Pour into a pot, let it boil, when heated pour over the fried fish. Sprinkle pepper and serve.”

MODERN RECIPE
INGREDIENTS
- 1 Whole Fish or Filet
- Salt for seasoning
- ½ teaspoon ground Black Pepper
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander Seed
- ½ teaspoon optional Asafoetida powder
- 1 teaspoon Fresh Oregano; cut that it half if you want to use dried.
- ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue.
- 3 Tablespoons Red or White Wine Vinegar
- 3 Minced Dates
- 2 Tablespoons Honey
- 1 Tablespoon Mosto Cotto or reduced grape juice
2 Tablespoons Olive Oil plus more for frying
1 Tablespoon Fish Sauce such as Colatura di Alici

METHOD
1. Clean and gut the fish, then make several diagonal slices on each side and season with salt.
2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain.
3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot.

PHOTO CREDITS
Nero & Agripina - By Carlos Delgado: https://bit.ly/3oFnPOk
Marble relief of the Dioscuri - Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://bit.ly/3kGmlk9 via Wikimedia Commons
Ferula Tingitana: https://bit.ly/35LCNJJ
Giant Fennel: https://bit.ly/3jGxi3Z

#tastinghistory #ancientrome #silphium