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.

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goose and Duck Recipes
Ham Recipes Lamb Recipes Mutton Recipes
Offal Recipes Pork Recipes Turkey Recipes
Veal Recipes

Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 682 recipes in total:


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A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Baked Eel
     Origin: Anguilla
Braised Brill
     Origin: British
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Baked Fish with Vegetables
     Origin: Romania
Breakfast Miso Soup
     Origin: Japan
Accras
     Origin: Trinidad
Baked Red Snapper
     Origin: Australia
Brithyll Abermeurig
(Abermeurig Trout)
     Origin: Welsh
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Baked Salmon with Tarragon
     Origin: Scottish
Brithyll gyda Almonau
(Trout with Almonds)
     Origin: Welsh
Afia Efere
(White Soup)
     Origin: Nigeria
Baked Scallops
     Origin: American
Brithyll mewn Bacwn
(Trout Wrapped in Bacon)
     Origin: Welsh
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Baked Snapper
     Origin: Bahamas
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Ahi Poke
     Origin: American
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Brodet
(Slovenian Fish Soup)
     Origin: Slovenia
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Akume with Ademe Sauce
     Origin: Togo
Balmain Bugs and Whiting
     Origin: Australia
Brunei Cutlets
     Origin: Brunei
Algerian Escabeche
     Origin: Algeria
Banga Soup
     Origin: Nigeria
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Algerian Fish Soup
     Origin: Algeria
Bangladeshi Fish Korma
     Origin: Bangladesh
Cabbage Soup
     Origin: Liberia
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Algerian Salad
     Origin: Algeria
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Cacenni Cranc ac Eog â Iogwrt Mintys
(Crab and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Bass in Ale Sauce
     Origin: Caandian
Cajun Blackened Fish/Meat
     Origin: Cajun
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Beef and Cassava Leaf Soup
     Origin: Liberia
Cajun Mussels
     Origin: Cajun
Aloha Seafood Dish
     Origin: Hawaiian
Beef Internal Soup
     Origin: Liberia
Cajun Salmon Steaks
     Origin: Cajun
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Belgian Seafood Stew
     Origin: Belgium
Cajun Seafood Chowder
     Origin: Cajun
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Benachin
     Origin: West Africa
Cajun Shrimp and Oyster Jambalaya
     Origin: Cajun
Anchovy Sauce
     Origin: British
Bengali Fish Curry
     Origin: India
Cajun-style Baked Fish
     Origin: Cajun
Arbroath Smokies
     Origin: Scottish
Bengali Tilapia Curry
     Origin: India
Cake aux olives et samoun
(Cake with Olives and Salmon)
     Origin: France
Arbroath Toasties
     Origin: Scottish
Bermuda Fish Chowder
     Origin: Bermuda
Calco Stoba
(Conch Stew)
     Origin: Aruba
Ash-cooked Shellfish
     Origin: Ancient
Bermuda Salmon
     Origin: Bermuda
Caldo de Peixe
(Fish Soup)
     Origin: Cape Verde
Asparagus and Tuna Strata
     Origin: British
Bermudan Fishcakes
     Origin: Bermuda
Caldo de Peixe II
(Cape Verdean Fish Stew II)
     Origin: Cape Verde
Avocado and Crab
     Origin: Ghana
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
Caldo de Pescado
(Fish Soup)
     Origin: Aruba
Avocado with Smoked Fish
     Origin: Ghana
Bisort Greens Stew
     Origin: African Fusion
Cannelloni Beans Provençale
     Origin: British
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Cape Cod Fish Chowder
     Origin: American
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Blini s 3 ikrami
(Blini with Three Caviars)
     Origin: Russia
Cape Kedgeree
     Origin: South Africa
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
Boatman's Curry
     Origin: Fusion
Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
Bakaliaropita
(Salt Cod Pie)
     Origin: Greece
Bolinhos de Mancarra com Peixe
(Fish Peanut Balls)
     Origin: Guinea-Bissau
Caribbean Fish
     Origin: Caribbean
Baked Brown Trout
     Origin: Scottish
Bonnie Pepper Soup
     Origin: Liberia
Carne de Porco à Alentejana
(Pork in the style of Alentejo)
     Origin: Portugal
Baked Cod and Egg Sauce
     Origin: Scottish
Botvinia
(Green Vegetable Soup with Fish)
     Origin: Russia
Carp with Mushrooms
     Origin: Lithuania
Baked Cod with Double Gloucester Cheese
     Origin: British
Bouillabaisse
     Origin: France
Carragheen and Mackerel Mousse
     Origin: British
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Bouillabaisse
     Origin: France
Baked Cod, Danish Style
     Origin: Denmark
Bouillabaisse with Rouille and Croutons
     Origin: France

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The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

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.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.


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