Moray, Eel, or Mullet in Sauce
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- moray eel, eels, or red mullet
- pepper
- lovage
- oregano
- mint
- dried onion
- acetabulum wine
- liquamen (Roman fermented fish sauce)
- honey
- defrutum (reduced grape must)
Instructions
- Clean the fish and arrange carefully in a pan.
- Pound pepper, lovage, oregano, mint and dried onion in a mortar.
- Add 1 acetabulum wine, half as much liquamen, a third part honey, and a spoonful of defrutum.
- Cover the fish with the sauce so that some sauce remains above the cooked fish.