Ius in Pisce Rubellione

Sauce for Red Snapper or Sea Bream

Original Recipe:
Ius in pisce rubellione: piper, ligusticum, careum, serpyllum, apii semen, cepam siccam, vinum, passum, acetum, liquamen, oleum. amulo obligas.

Translation: by Joseph Dommers Vehling
Season for Redsnapper
Pepper, Lovage, Carraway, Wild Thyme, Celery Seed, Dry Onions, Wine, Raisin Wine, Vinegar, Broth and Oil; bind with Roux.

My Interpretation:
8 Red Snapper or Sea Bream filets
¼ tsp. pepper
½ cup red wine 1 Tbsp. fresh lovage (or fennel), finely chopped
½ cup passum (see Passum - Raisin Wine or Sweet Red Wine) ¼ tsp. caraway seeds
1 Tbsp. vinegar ¼ tsp. celery seeds
1 Tbsp. liquamen (see Liquamen - Fish Sauce or use Soy Sauce) 1 Tbsp. dried onion
1 Tbsp. olive oil 1 Tbsp. wheat starch

Grill or broil fish filets. Meanwhile, in a saucepan combine in wine, raisin wine, fish sauce, vinegar, pepper, olive oil, pepper, lovage, caraway seeds, celery seeds and dried onion. Bring liquid to a simmer. Dissolve wheat starch in cool water, then add to the saucepan.Let the sauce simmer until thickened. Pour sauce over fish filets.


Vehling translates "amulo obligas" to mean "bind with Roux". However, "amulo" translates to "starch". I have chosen to interpret this as starch, using wheat starch in this recipe. Corn Starch should give the same result to the dish.


APICIUS: The Romas Cookery Book translated by Barbara Flower and Elisabeth Rosenbaum, Peter Nevill Limited
APICIUS: Cookery and Dining in Inperial Rome translated by Joseph Dommers Vehling, Dover Publications, Inc
De Re Coquinaria: Librorvm X Qvi Dicvntvr De Re Coqvinaria, Apicius , edited by Cesare Giarratano & Friedrich Vollmer, The Project Gutenberg EBook of De Re Coquinaria