Garum (Boiled)
Boiled garum is a quick version of the fish sauce that Roman cooks used as a condiment, a sauce base and a seasoning. This one comes from Apicius and needs only two ingredients, oily fish and wine, simmered down until thick and then strained. It skips the long fermentation described in the Geoponika, so you can make a Roman pantry staple in a single session.
Instructions
Put the anchovies and the wine together in a pot.
Bring the mixture to a boil and keep it boiling until the liquid has reduced and turned thick.
Pour the contents through a sieve so that only the fluid is collected, leaving the fish solids behind.
Transfer the strained sauce into bottles and keep it for later use.
Make it personal.
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