Welcome to the Celtnet Fish Recipes Home Page

Welcome to Celtnet's Fish Recipes Page — In Britain, certainly, the modern tendency is to be very unadventurous when it comes to cooking fish. A small number of species tend either to be steamed, fried or baked. Our Mediaeval ancestors were far more adventurous in their choice of edible fish and this section of the miscellaneous section of the recipes site attempts to redress this balance by looking at the best the world has to offer in terms of fish recipes. I also see the other side of this equation in that my wife and her family are West African. And their use of fish, bot dried and fresh is amazing, both in the number of species consumed and in the very inventive ways that the fish are used.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

As well as the list of recipes presented below you can also fetch Modern and Traditional fish recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 465 recipes in total:


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Étouffée — Joe's Crab Shack Copycat
     Origin: American
Barbecued Beef Roast
     Origin: Australian
Cassava Pie
     Origin: Bermuda
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Ceebu Jën
(Rice and Fish)
     Origin: Senegal
Ago Glain
     Origin: Benin
Bass in Ale Sauce
     Origin: Caandian
Ceviche
     Origin: South America
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Belgian Seafood Stew
     Origin: Belgium
Chadian Fried Fish
     Origin: Chad
Ahi Poke
     Origin: American
Benachin
     Origin: West Africa
Chicken and Walnuts
     Origin: British
Akotonshi
(Ghanaian Stuffed Crabs)
     Origin: Ghana
Bengali Crab Curry
     Origin: India
Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
Akume with Ademe Sauce
     Origin: Togo
Bengali Fish Curry
     Origin: India
Chicken Pupus
     Origin: Hawaiian
Algerian Escabeche
     Origin: Algeria
Bengali Prawns and Rice
     Origin: India
Chifteluīe cu Ştiucă
(Trout Meatballs)
     Origin: Romania
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Bengali Tilapia Curry
     Origin: India
Chilli Prawn Linguine
     Origin: Fusion
Allula Guisado
(Braised Squid)
     Origin: Portugal
Bermuda Salmon
     Origin: Bermuda
Chubbagin Lélé et Raabie
     Origin: Mauritania
Aloha Seafood Dish
     Origin: Hawaiian
Bermudan Fishcakes
     Origin: Bermuda
Cidered Haddock Casserole
     Origin: British
Arbroath Smokies
     Origin: Scottish
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
Clams with Sea Kale in Miso Broth
     Origin: Fusion
Asparagus and Crab Strata
     Origin: British
Boatman's Curry
     Origin: Fusion
Cocoa Bean Curried King Prawns
     Origin: Hawaii
Asparagus and Tuna Strata
     Origin: British
Bonnie Pepper Soup
     Origin: Liberia
Coconut Fish Curry
     Origin: Fusion
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Bouillabaisse
     Origin: France
Cod with Mustard Sauce
     Origin: Scottish
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Bouillabaisse with Rouille and Croutons
     Origin: France
Cod Wrapped in Bacon
     Origin: England
Babotie
(Beef Pie)
     Origin: South Africa
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Coldstream Baked Eggs
     Origin: British
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Braised Brill
     Origin: British
Coriander Chicken
     Origin: Algeria
Bahamanian Lobster Curry
     Origin: Bahamas
Brunei Cutlets
     Origin: Brunei
Cosa-Cosa Camaro
(Hot-Hot Prawns)
     Origin: Angola
Baked Brown Trout
     Origin: Scottish
Cajun Mussels
     Origin: Cajun
Crabe Béninoise
(Beninese Crabs)
     Origin: Benin
Baked Cod and Egg Sauce
     Origin: Scottish
Cajun Salmon Steaks
     Origin: Cajun
Creamed Willowherb and Tuna
     Origin: Fusion
Baked Cod with Double Gloucester Cheese
     Origin: British
Cajun Seafood and Noodles
     Origin: Cajun
Creole Calamari
     Origin: Aruba
Baked Cod with Ginger on Asparagus
     Origin: Australia
Cajun Shrimp and Oyster Jambalaya
     Origin: Cajun
Crisp Paupiette of Sea Bass in Red-wine Sauce
     Origin: French
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Cajun Shrimp-stuffed Pistolettes
     Origin: Cajun
Crockpot Sweet and Sour Prawns
     Origin: American
Baked Cod, Danish Style
     Origin: Denmark
Cake aux olives et samoun
(Cake with Olives and Salmon)
     Origin: France
Cuscus bil-Hoot
(Couscous with Fish)
     Origin: Libya
Baked Eel
     Origin: Anguilla
Calco Stoba
(Conch Stew)
     Origin: Aruba
Dagaa
(Dried Fish with Tomatoes)
     Origin: Tanzania
Baked Fish with Vegetables
     Origin: Romania
Caldo de Peixe
(Fish Soup)
     Origin: Cape Verde
Dahomey Fish Stew
     Origin: Benin
Baked Lobster Tail Soufflé
     Origin: South Africa
Caldo de Peixe II
(Cape Verdean Fish Stew II)
     Origin: Cape Verde
Dark Chilli Sambal
     Origin: Ghana
Baked Red Snapper
     Origin: Australia
Camaro Grelhado com Mohlo Cru
(Grilled Prawns with Raw Sauce)
     Origin: Angola
Daurade aux Citrons Confits
(Gilt-head Bream with Preserved Lemons)
     Origin: Libya
Baked Salmon with Tarragon
     Origin: Scottish
Cape Kedgeree
     Origin: South Africa
Deep-fried Battered Scampi
     Origin: British
Baked Snapper
     Origin: Bahamas
Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
Deep-fried Breaded Scampi
     Origin: British
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Caribbean Fish
     Origin: Caribbean
Djedad
(Moroccan Apricot-roasted Chicken)
     Origin: Morocco
Balmain Bugs and Whiting
     Origin: Australia
Carp with Mushrooms
     Origin: Lithuania
Bangladeshi Fish Korma
     Origin: Bangladesh
Cashew, Prawn, Brazil Nut and Lemon Rice
     Origin: Fusion

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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.

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

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.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.


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