Roman Fish Stew ( approx 410 AD )



Preparation Time: 20 mins
 
Notes:
 
Ingredients:

Roman Fish Stew ( approx 410 AD )


The Romans populated England/Britain back in 410 AD and this dish may well have been very popular in coastal regions s back then.


(There are certain cockle companies that have records of the Romans harvesting cockles in Wales)



  •  

  •  

  • Ingredients

  •  

  • 2 cloves garlic, chopped

  • pinch of  pepper flakes

  • 50 ml  olive oil

  • 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)

  • 250 ml dry white wine

  • 2 tomatoes, peeled, seeded, and chopped

  • 2 tablespoons chopped fresh flat-leaf Italian parsley

  • pinch of salt

  • 250 mls water

  • 50 ml Roman Vinaigre

  • 1 lb small hard-shell clams , cockles, or mussels  

  • 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, red snapper, and sea bass, cut into chunks

  • 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove


 

Preparation


In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the Roman Vinaigre to de-glace , then add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer. Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings. Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

 

 
Method:

Preparation


In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the Roman Vinaigre to de-glace , then add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer. Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings. Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

 

 
Serves: 4
 
     
 
 
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