Printed July 28, 2026
Apicius' Minutal Marinum: Roman Seafood Stew
This luxurious seafood preparation from ancient Rome's most famous cookbook combines fish, shellfish, and a surprising array of sweet and savory flavors that defined imperial dining. Created nearly 2,000 years ago, it still captivates modern palates.
Ingredients
- 1 pound firm white fish (sea bass or cod), cut into chunks
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 3 tablespoons olive oil
- 1/4 cup white wine
- 2 tablespoons honey
- 1 tablespoon wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground lovage or celery seed
- 2 dates, pitted and minced
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh herbs (cilantro and mint) for garnish
Preparation
Marcus Gavius Apicius, the legendary Roman gourmand of the 1st century CE, gave his name to De Re Coquinaria (On the Subject of Cooking), the oldest surviving cookbook from the ancient world. This minutal marinum, or 'small seafood dish,' exemplifies the Roman elite's appetite for elaborate flavor combinations that shocked and delighted in equal measure.
Romans adored the interplay of sweet honey with pungent fish sauce (garum), creating an umami-rich foundation that modern cooks are only now rediscovering. This recipe would have been prepared for wealthy patricians who could afford both fresh seafood and imported spices from across the empire.
Preparation
- Heat the olive oil in a large, deep skillet or shallow pot over medium heat.
- In a small bowl, whisk together the wine, honey, vinegar, cumin, coriander, pepper, lovage, minced dates, and fish sauce until well combined.
- Pour the sauce mixture into the heated oil and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.
- Add the fish chunks to the simmering sauce. Cook for 3-4 minutes, turning gently once.
- Add the shrimp and mussels to the pot. Cover and cook for 4-5 minutes until the shrimp are pink, the fish is cooked through, and the mussels have opened. Discard any mussels that remain closed.
- Stir the cornstarch mixture to recombine, then drizzle it into the stew while stirring gently. Cook for 1-2 minutes until the sauce thickens slightly.
- Remove from heat and let rest for 2 minutes. Garnish generously with fresh herbs and serve immediately in shallow bowls with crusty bread.
