Ancient Roman: Fish Stewed In Wine Or Bouillabaisse Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
"Pisces Oenoteganon",
-mussels, clams, hake, sole,
1 cup: Chopped onions,
-turbot, trout, squid, etc.,
3 large: Seeded tomatoes, chopped
-cut into bite-sized pieces-,
8 small: Cloves garlic, pounded
-almost any combo will work,
1: Bouquet garni, (1 sprig fresh
1 pinch: Saffron,
-fennel, 3 sprigs bruised
1 cup: White wine,
-parsley, 1 sprig thyme and
1/2 cup: To 1 c good-quality extra-,
-1: bay leaf),
-virgin olive oil,
1: 1" piece orange peel,
Salt & pepper to taste,
2 lbs: To 3 lb fresh fish and,
10 Thick slices: toasted French,
-shellfish, such as shrimp,
-baguette,
Directions:
Apiciuss original recipe, translated by J.D. Vehling: Raw fish, any
kind you prefer, wash, arrange in a saucepan; add oil, broth,
vinegar, a bunch of leeks and [fresh] coriander and cook: [meanwhile]
crush pepper, origany, lovage with the bunches of leeks and coriander
which you have cooked and pour into the saucepan. Bring the residue
in the saucepan to a boiling point, allow it to reduce slowly to the
right consistency. Sprinkle with pepper and serve.
Modern version: Put onions, tomatoes, garlic, garni and orange peel
in the bottom of a large covered casserole. Add the fish, putting the
firmer-fleshed kind on the bottom and the shellfish on the top. Add
the pinch of saffron and pour over the olive oil and wine. Cover and
bring to a brisk boil for no more than 15 minutes, checking every few
minutes for doneness. Place slices of baguette on a large platter.
Place the fish on top of the bread and arrange the shellfish around
the outside. Pour half the fish stock over the fish and bread.
Reserve on ladle of stock for each guests bowl.
Per serving: 582 calories, 48 g protein, 30 g carbohydrates, 27 g
fat, 5 g saturated fat, 231 mg cholesterol, 644 mg sodium.
Source: Kurt A. Nones, "The Oldest Living Cookbook," The Washington
Post FOOD Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-15-94
Source from luhu.jp
kind you prefer, wash, arrange in a saucepan; add oil, broth,
vinegar, a bunch of leeks and [fresh] coriander and cook: [meanwhile]
crush pepper, origany, lovage with the bunches of leeks and coriander
which you have cooked and pour into the saucepan. Bring the residue
in the saucepan to a boiling point, allow it to reduce slowly to the
right consistency. Sprinkle with pepper and serve.
Modern version: Put onions, tomatoes, garlic, garni and orange peel
in the bottom of a large covered casserole. Add the fish, putting the
firmer-fleshed kind on the bottom and the shellfish on the top. Add
the pinch of saffron and pour over the olive oil and wine. Cover and
bring to a brisk boil for no more than 15 minutes, checking every few
minutes for doneness. Place slices of baguette on a large platter.
Place the fish on top of the bread and arrange the shellfish around
the outside. Pour half the fish stock over the fish and bread.
Reserve on ladle of stock for each guests bowl.
Per serving: 582 calories, 48 g protein, 30 g carbohydrates, 27 g
fat, 5 g saturated fat, 231 mg cholesterol, 644 mg sodium.
Source: Kurt A. Nones, "The Oldest Living Cookbook," The Washington
Post FOOD Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-15-94
Source from luhu.jp