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Alphabetical list of seafood recipes follow (limited to 100 recipes per page). There are 811 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Bermudan Fishcakes Origin: Bermuda |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Bahamanian Lobster Curry Origin: Bahamas | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh |
| Accras Origin: Trinidad | Bakaliaropita (Salt Cod Pie) Origin: Greece | Bisort Greens Stew Origin: African Fusion |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Brown Trout Origin: Scottish | Black-eyed Pea Gumbo Origin: Cajun |
| Afang Soup Origin: Nigeria | Baked Cod and Egg Sauce Origin: Scottish | Bladder Campion Greens and Peanut Stew Origin: African Fusion |
| Afia Efere (White Soup) Origin: Nigeria | Baked Cod with Ginger on Asparagus Origin: Australia | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia |
| Ago Glain Origin: Benin | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Bloody Mary Aspic Origin: British |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Cod, Danish Style Origin: Denmark | Blue Bayou Jambalaya Origin: Cajun |
| Ahi Poke Origin: American | Baked Eel Origin: Anguilla | Boatman's Curry Origin: Fusion |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Baked Fish with Vegetables Origin: Romania | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Baked Lobster Tail Soufflé Origin: South Africa | Bonnie Pepper Soup Origin: Liberia |
| Akume with Ademe Sauce Origin: Togo | Baked Red Snapper Origin: Australia | Botvinia (Green Vegetable Soup with Fish) Origin: Russia |
| Algerian Escabeche Origin: Algeria | Baked Salmon with Tarragon Origin: Scottish | Bouillabaisse Origin: France |
| Algerian Fish Soup Origin: Algeria | Baked Scallops Origin: American | Bouillabaisse Origin: France |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Baked Snapper Origin: Bahamas | Bouillabaisse with Rouille and Croutons Origin: France |
| Algerian Salad Origin: Algeria | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Bouillon Crabes (Swimmer Crab Bouillon) Origin: Mauritius |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Balık Çorbası (Mackerel Soup) Origin: Turkish | Braised Brill Origin: British |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Balmain Bugs and Whiting Origin: Australia | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh |
| Aloha Seafood Dish Origin: Hawaiian | Banga Soup Origin: Nigeria | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Bangladeshi Fish Korma Origin: Bangladesh | Brithyll mewn Bacwn (Trout Wrapped in Bacon) Origin: Welsh |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Barbecued Halibut with Oriental Sauce Origin: Fusion | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Brodet (Slovenian Fish Soup) Origin: Slovenia |
| Anchovy Sauce Origin: British | Bass in Ale Sauce Origin: Caandian | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Angels on Horseback Origin: British | Beef and Cassava Leaf Soup Origin: Liberia | Brunei Cutlets Origin: Brunei |
| Arbroath Smokies Origin: Scottish | Beef Curry Origin: Reunion | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Arbroath Toasties Origin: Scottish | Beef Internal Soup Origin: Liberia | Cabbage Soup Origin: Liberia |
| Ash-cooked Shellfish Origin: Ancient | Belgian Seafood Stew Origin: Belgium | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Asparagus and Crab Strata Origin: British | Benachin Origin: West Africa | Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Asparagus and Tuna Strata Origin: British | Bengali Crab Curry Origin: India | Cajun Blackened Fish/Meat Origin: Cajun |
| Avocado and Crab Origin: Ghana | Bengali Fish Curry Origin: India | Cajun Chicken and Seafood Gumbo Origin: Cajun |
| Avocado and Prawns in a Wasabi Dressing Origin: Fusion | Bengali Prawns and Rice Origin: India | Cajun Crayfish Bread Origin: Cajun |
| Avocado with Smoked Fish Origin: Ghana | Bengali Tilapia Curry Origin: India | Cajun Mussels Origin: Cajun |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Bermuda Fish Chowder Origin: Bermuda | |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Bermuda Salmon Origin: Bermuda |
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.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
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).
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
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.
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.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
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.