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Welcome to Celtnet's Seafood 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 seafood and seafood-based recipes added to this site. Seafood represents any combination of fish, shellfish and crustaceans or any other sea and water-based meat products. Seafood has long been the staple of coastal communities for many centuries and we have recipes for fish and other seafood going back to the stone age. However, these days it is in Africa and Asia where seafood comes into its own. As a relatively cheap source of protein seafood is used by these cultures in an amazing (and often surprising) variety of ways. The recipes below come from all over the world and show the range of ways that various seafood can be cooked and consumed.
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Alphabetical list of seafood recipes follow (limited to 100 recipes per page). There are 857 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Bengali Prawns and Rice Origin: India |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Bengali Tilapia Curry Origin: India |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Bermuda Fish Chowder Origin: Bermuda |
| Accras Origin: Trinidad | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Bermuda Salmon Origin: Bermuda |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Bahamanian Lobster Curry Origin: Bahamas | Bermudan Fishcakes Origin: Bermuda |
| Afang Soup Origin: Nigeria | Bakaliaropita (Salt Cod Pie) Origin: Greece | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh |
| Afia Efere (White Soup) Origin: Nigeria | Baked Brown Trout Origin: Scottish | Bisort Greens Stew Origin: African Fusion |
| Ago Glain Origin: Benin | Baked Cod and Egg Sauce Origin: Scottish | Black-eyed Pea Gumbo Origin: Cajun |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Cod with Double Gloucester Cheese Origin: British | Bladder Campion Greens and Peanut Stew Origin: African Fusion |
| Ahi Poke Origin: American | Baked Cod with Ginger on Asparagus Origin: Australia | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Bloody Mary Aspic Origin: British |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Baked Cod, Danish Style Origin: Denmark | Blue Bayou Jambalaya Origin: Cajun |
| Akume with Ademe Sauce Origin: Togo | Baked Eel Origin: Anguilla | Boatman's Curry Origin: Fusion |
| Algerian Escabeche Origin: Algeria | Baked Fish with Vegetables Origin: Romania | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau |
| Algerian Fish Soup Origin: Algeria | Baked Lobster Tail Soufflé Origin: South Africa | Bonnie Pepper Soup Origin: Liberia |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Baked Red Snapper Origin: Australia | Botvinia (Green Vegetable Soup with Fish) Origin: Russia |
| Algerian Salad Origin: Algeria | Baked Salmon with Tarragon Origin: Scottish | Bouillabaisse Origin: France |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Baked Scallops Origin: American | Bouillabaisse Origin: France |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Baked Snapper Origin: Bahamas | Bouillabaisse with Rouille and Croutons Origin: France |
| Allula Guisado (Braised Squid) Origin: Portugal | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Bouillon Crabes (Swimmer Crab Bouillon) Origin: Mauritius |
| Aloha Seafood Dish Origin: Hawaiian | Balık Çorbası (Mackerel Soup) Origin: Turkish | Braised Brill Origin: British |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Balmain Bugs and Whiting Origin: Australia | Breakfast Miso Soup Origin: Japan |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Banga Soup Origin: Nigeria | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Bangladeshi Fish Korma Origin: Bangladesh | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh |
| Anchovy Sauce Origin: British | Barbecued Halibut with Oriental Sauce Origin: Fusion | Brithyll mewn Bacwn (Trout Wrapped in Bacon) Origin: Welsh |
| Angels on Horseback Origin: British | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Arbroath Smokies Origin: Scottish | Bass in Ale Sauce Origin: Caandian | Brodet (Slovenian Fish Soup) Origin: Slovenia |
| Arbroath Toasties Origin: Scottish | Beef and Cassava Leaf Soup Origin: Liberia | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Ash-cooked Shellfish Origin: Ancient | Beef Curry Origin: Reunion | Brunei Cutlets Origin: Brunei |
| Asparagus and Crab Strata Origin: British | Beef Internal Soup Origin: Liberia | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Asparagus and Tuna Strata Origin: British | Belgian Seafood Stew Origin: Belgium | Cabbage Soup Origin: Liberia |
| Avocado and Crab Origin: Ghana | Benachin Origin: West Africa | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Avocado and Prawns in a Wasabi Dressing Origin: Fusion | Bengali Crab Curry Origin: India | |
| Avocado with Smoked Fish Origin: Ghana | Bengali Fish Curry Origin: India |
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.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.