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Fish Stew with Silphium (Nazid Dagim)

sjfegan

★ ★ ★ ★ ★ (0)
4
Servings

Ingredients

  • 600g Firm white fish, cut into pieces
  • 1 onion, chopped
  • 2 tomatoes-substitute: use extra onion and herbs for period accuracy, chopped
  • 2 tbsp olive oil
  • 1 tsp ground fennel seed (as a silphium substitute)
  • 2 cloves garlic, minced
  • 480ml (2 cups) Water
  • Salt to taste

Method

  1. Heat the olive oil in a pot and sauté the onion and garlic until softened.
  2. Add the fennel seed and cook briefly until fragrant.
  3. Add the water and bring to a simmer.
  4. Add the fish pieces and simmer gently for 12–15 minutes until just cooked through.
  5. Season with salt before serving hot.

Introduction: Fish simmered with vegetables and a pungent herb seasoning, a hearty lunch reflecting Carthage’s position as a great maritime and trading power.

Cultural Background: As master seafarers controlling extensive Mediterranean trade routes, Carthaginians had ready access to fish and to prized seasonings like silphium (a now-extinct plant valued across the ancient world), reflected here through a modern aromatic substitute.

Tips: Simmer the fish gently rather than boiling vigorously, to keep it tender. Fennel seed offers a reasonable modern approximation of silphium’s aromatic, slightly bitter character.

Variations: Add a handful of olives for extra Mediterranean flavour. Serve with bread to soak up the broth.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat until warmed through.

Nutrition: Per serving (approx.): 240 kcal, 26 g protein, 10 g fat, 6 g carbohydrate.

FAQs:

Q: What was silphium?

A: A now-extinct plant, likely from North Africa, extraordinarily prized across the ancient Mediterranean world for its flavour and other properties; its exact taste is unknown today, though fennel and asafoetida are commonly suggested as approximations.

Q: Why was Carthage known for its fish trade?

A: As a dominant maritime power controlling key Mediterranean routes, Carthage had extensive access to seafood and a strong tradition of fish processing and trade, including the production of fish sauces.

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