Welcome to the Celtnet Fish Recipes Home Page

Welcome to Celtnet's Fish Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the fish and fish-associated recipes added to this site. Fish represent a source of high-quality low fat (and generally low-cost) protein that's very healthy and tasty. Fish is a basic part of the human diet. Indeed, following the eruption of Toba 74 000 yers ago when 90%+ of the human population was exterminated sea-fishing off the coast of East Africa may have been the only factor to keep the human race alive. Fish and fish dishes occur in every human civilization. In the West, however, we under utilize our fish resources relying in the main on a small number of fish species that are vastly overfished. This page hopes to redress the balance, presenting fish recipes across all historial eras and from all continents. Here I hope to show you just what's possible with fish. Indeed, in Africa dried, smoked, fish are a staple of many dishes used more as a flavouring than a protein source. This echoes the Roman use of fish sauce in all their dishes where the fish gives the dish the taste of umami, that almost indefinable sense of fullness in the mouth associated with anchovies and Worcestershire sauce.

Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 341 recipes in total:


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A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Cajun Blackened Fish/Meat
     Origin: Cajun
Dover Sole á la Meuniere
     Origin: France
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Cajun Mussels
     Origin: Cajun
Dover Sole and Scampi in a Cremant Sauce
     Origin: British
Afia Efere
(White Soup)
     Origin: Nigeria
Cajun Salmon Steaks
     Origin: Cajun
Dover Sole Domenico
     Origin: Fusion
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Cajun Seafood Chowder
     Origin: Cajun
Dry Rice
     Origin: Liberia
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Cajun Shrimp and Oyster Jambalaya
     Origin: Cajun
Dry Rice and Fish
     Origin: Liberia
Akume with Ademe Sauce
     Origin: Togo
Cajun-style Baked Fish
     Origin: Cajun
Edikang Ikong Soup
     Origin: Nigeria
Algerian Escabeche
     Origin: Algeria
Caldo de Peixe
(Fish Soup)
     Origin: Cape Verde
Efo
(Vegetable Soup)
     Origin: Nigeria
Algerian Fish Soup
     Origin: Algeria
Caldo de Peixe
(Cape Verdean Fish Stew)
     Origin: Cape Verde
Efo-riro
(Vegetable Stew)
     Origin: Nigeria
Algerian Salad
     Origin: Algeria
Cape Cod Fish Chowder
     Origin: American
Eggplant Soup
     Origin: Liberia
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Cape Kedgeree
     Origin: South Africa
Egusi Soup
     Origin: Nigeria
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
Egusi with Efo
     Origin: Nigeria
Aloha Seafood Dish
     Origin: Hawaiian
Carragheen and Mackerel Mousse
     Origin: British
Elus Bakyn in Dyshes
(Eels baked in dishes)
     Origin: English
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Cassava Leaf Soup
     Origin: Liberia
Embractum Baianum
(Baian Stew)
     Origin: Roman
Arbroath Smokies
     Origin: Scottish
Catfish Jambalaya
     Origin: Cajun
Eog Cothi Pob
(Baked Cothi Salmon)
     Origin: Welsh
Arbroath Toasties
     Origin: Scottish
Cawl Penwaig
(Welsh Herring Soup)
     Origin: Welsh
European Gumbo
     Origin: European
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Ceebu Jën
(Rice and Fish)
     Origin: Senegal
Filé Gumbo
     Origin: Louisiana
Bagna Caôda
(Hot Anchovy Dipping Sauce)
     Origin: Piedmont
Ceviche
     Origin: Peru
Finnian Haddie
     Origin: Scottish
Baked Brown Trout
     Origin: Scottish
Chadian Fried Fish
     Origin: Chad
Finnish Fish Soup
     Origin: Finland
Baked Cod and Egg Sauce
     Origin: Scottish
Chubbagin Lélé et Raabie
     Origin: Mauritania
Fish and Cheese Chowder
     Origin: American
Baked Cod, Danish Style
     Origin: Denmark
Clam Chowder
     Origin: American
Fish and Fennel Sautée
     Origin: British
Baked Salmon with Tarragon
     Origin: Scottish
Clay-baked Fish
     Origin: Ancient
Fish and Greens
     Origin: Central Africa
Bass in Ale Sauce
     Origin: Canadian
Coconut Fish Curry
     Origin: Fusion
Fish and Onions in Tomato Sauce
     Origin: West Africa
Beef and Cassava Leaf Soup
     Origin: Liberia
Cod and Oysters in Beer
     Origin: Ancient
Fish Andalouse
     Origin: France
Beef Internal Soup
     Origin: Liberia
Coldstream Baked Eggs
     Origin: British
Fish Creole
     Origin: Louisiana
Benachin
     Origin: West Africa
Copenhagen Consommé
     Origin: Denmark
Fish Espagnole
     Origin: Spain
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Corgimwch dell Patagonia
(Prawn Patagonia)
     Origin: Welsh (Patagonia)
Fish in Aspic
     Origin: British
Boatman's Curry
     Origin: Fusion
Country Chop
     Origin: Liberia
Fish in Barley Bread
     Origin: Ancient
Bolinhos de Mancarra com Peixe
(Fish Peanut Balls)
     Origin: Guinea-Bissau
Cream-less Quiche
     Origin: Fusion
Fish in Orange and Caraway Sauce
     Origin: Mediterranean
Bonnie Pepper Soup
     Origin: Liberia
Creamed Willowherb and Tuna
     Origin: Fusion
Fish in Vine Leaves
     Origin: Greek
Bouillabaisse
     Origin: France
Crisp Paupiette of Sea Bass in Red-wine Sauce
     Origin: French
Fish Pyramid with Green Sauce
     Origin: Senegal
Bouillabaisse with Rouille and Croutons
     Origin: France
Cullen Skink
     Origin: Scottish
Fish Sausages
     Origin: Scottish
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Dagaa
(Dried Fish with Tomatoes)
     Origin: Tanzania
Fish Soup with Wild Herbs
     Origin: British
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Dahomey Fish Stew
     Origin: Benin
Buillabaisse
     Origin: France
Dongo-Dongo
     Origin: Central Africa

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Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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