Cooking Method & Instructions:

Put the fish in a pan, add Liquamen (a salty fish sauce which can be replaced by salt)oil, wine and brofh. Chop leek branches and coriander. Chop fillets into a kind of fish goulash. Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl (celery) and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve.

Seafood Fricassee Recipe
The above Ancient Roman recipe for Seafood Fricassee is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Seafood Fricassee Recipe
The content of this Seafood Fricassee Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".