Fish Stew with Garum (Psari Kapamas)

Name: Fish Stew with Garum (Psari Kapamas)
Yield: 4
Ingredients: Firm white fish, cut into pieces — 600 g (1.3 lb); Onion, sliced — 1; Tomatoes, chopped — 2; Olive oil — 2 tbsp; Fish sauce (as a garum substitute) — 1 tbsp; White wine — 120 ml (1/2 cup); Water — 240 ml (1 cup); Fresh herbs, to garnish; Salt — to taste

The Quirky Foodster Team

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Servings

Ingredients

Firm white fish, cut into pieces — 600 g (1.3 lb)
Onion, sliced — 1
Tomatoes, chopped — 2
Olive oil — 2 tbsp
Fish sauce (as a garum substitute) — 1 tbsp
White wine — 120 ml (1/2 cup)
Water — 240 ml (1 cup)
Fresh herbs, to garnish
Salt — to taste

Method

Heat the olive oil in a pot and sauté the onion until softened.
Add the chopped tomato and cook for 5–6 minutes until it breaks down.
Add the fish sauce, wine and water, and bring to a simmer.
Add the fish pieces, cover, and simmer gently for 12–15 minutes until just cooked through.
Season with salt, and garnish with fresh herbs before serving hot.

Introduction: Fish gently stewed with vegetables and a fermented fish sauce, a savoury main dish reflecting the Byzantine continuation of the classical Mediterranean love of fermented fish condiments.

Cultural Background: Garum, the fermented fish sauce inherited from Roman culinary tradition, remained an important seasoning in Byzantine cooking, adding deep savoury complexity to dishes like this fish stew, a staple among the empire’s many coastal and island communities.

Tips: Simmer the fish gently rather than boiling vigorously, to keep it tender. Use fish sauce sparingly at first, tasting and adjusting, as it’s quite concentrated.

Variations: Add a handful of olives for extra Mediterranean character. Serve with bread to soak up the flavourful 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.): 260 kcal, 26 g protein, 10 g fat, 10 g carbohydrate.

FAQs:

Q: What was garum?

A: A fermented fish sauce inherited from Roman cuisine, used throughout the Byzantine period as a savoury seasoning, similar in concept and flavour profile to modern fish sauce.

Q: Why was fish so important in Byzantine cooking?

A: With extensive coastlines and island territories throughout the empire, fish was a widely available and important protein source across many regions.