Soups
Patina de Piscibus (Roman Fish and Vegetable Soup)
Ingredients
- - 500 g firm white fish fillets, cut into chunks (1 lb firm white fish, cut into chunks)
- - 1 litre fish or vegetable stock (4 cups fish or vegetable stock)
- - 2 leeks, sliced
- - 1 celery stalk, sliced
- - 2 tbsp fresh dill, chopped
- - 1 tsp ground coriander seed
- - 30 ml olive oil (2 tbsp olive oil)
- - 15 ml fish sauce or 2 anchovy fillets, mashed (1 tbsp fish sauce)
- - 2 eggs, lightly beaten
- - Salt, to taste
Method
- Heat the olive oil in a large saucepan and soften the leeks and celery for 5 minutes over medium heat.
- Add the stock, coriander seed and fish sauce, bring to a simmer, and cook for 10 minutes.
- Add the fish chunks and simmer gently for 6-8 minutes, until just cooked through.
- Reduce the heat to low, then slowly drizzle in the beaten eggs while stirring gently, to create soft ribbons through the soup.
- Stir through the fresh dill, season with salt, and serve immediately.
Native Name: Patina de Piscibus
Cultural Background: Patina dishes were a broad family of layered or simmered preparations recorded extensively in Apicius, often built around fish, eggs and vegetables bound with a light sauce. This soup-style version reflects how coastal Roman households turned the day's catch into a simple, savoury pot.
Tips: Keep the heat low when adding the eggs – too hot and they'll form hard clumps rather than the soft ribbons Roman patina dishes were known for.
Variations: Use a mix of shellfish and white fish for a richer version, closer to grander patina recipes served at wealthier tables.
Vegetarian / Vegan Note: Not suitable as written; the fish and fish sauce are central to the recipe's authenticity.
Storage: Best eaten fresh; store covered in the refrigerator for up to 1 day.
Reheating: Reheat very gently over low heat, stirring, to avoid overcooking the fish and eggs.
Nutrition: Approx. 240 kcal, 28 g protein, 8 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What is a patina?
A: A broad category of Roman dish, often egg-bound and cooked in a shallow pan or pot, ranging from savoury fish dishes to sweet custards.
Q: Can I use garum substitutes?
A: A good fish sauce or mashed anchovies gives a close approximation of garum's salty depth.