The Colosseum, a new 8part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel.

The Ancient Recipes kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in Ancient Rome, alongside a Romanstyle roasted boar. Plus, to get some garum advice, Sohla reaches out to Max Miller to learn all about the sauce's history.

Check out Tasting History with Max Miller here:    / @tastinghistory  

Recipe for Garum:

Ingredients:
1 quart water
½ 1 pound kosher salt
1 tablespoon dried oregano
½ cup sapa (grape must reduction)
1 2 pounds whole mackerel

Steps:
1. Add the water to a medium pot. Add the salt, heating and stirring to dissolve, until it’s dense enough for an egg to float.
2. Add oregano, sapa, and mackerel.
3. Bring to a boil and simmer, breaking up the fish occasionally, for 40 minutes.
4. Cool the mixture before straining. First, strain through a metal sieve to get the big bits. Then through moistened cheesecloth to get the finer bits. And finally through moistened linen to get the last bits.

Recipe for Roast Boar:

Ingredients:
2 boar shanks
9 grams peppercorn
7 grams rue
7 grams lovage
7 grams celery seed
7 grams juniper berries
7 grams dried thyme
7 grams dried mint
3.5 grams fleabane
Honey
Vinegar
Colatura di alici and/or Garum
Banana leaves

Steps:
1. In a mortar and pestle, grind the herbs and spices into a fine powder.
2. Combine the powder with a "sufficient amount" of honey and vinegar (enough to combine the mixture into a paste).
3. Divide the mixture into two medium bowls. Add garum to one bowl and colatura di alici to another.
4. Add a shank to each bowl and coat in the mixture.
5. Line two testa (dutch ovens) with banana leaves. Add one shank to each, cover, and roast at 325F until tender (about 2 to 3 hours).

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla ElWaylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.

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CREDITS

Host
Sohla ElWaylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla ElWaylly

CoProducer
John Schlirf

Writer
Jon Erwin

Historian Scripts
Ken Albala

Guest
Max Miller

PostProduction Supervisors
Jon Erwin
John Schlirf

Editor
Craig Brasen

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia