Welcome to the Celtnet Seafood Recipes Home Page

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.

Alphabetical list of seafood recipes follow (limited to 100 recipes per page). There are 840 recipes in total:


Page 1 of 9

Pages: 1 2  3  4  5  6  7  8  >>  Last 

Étouffée — Joe's Crab Shack Copycat
     Origin: American
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Bermuda Fish Chowder
     Origin: Bermuda
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Bermuda Salmon
     Origin: Bermuda
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
Bermudan Fishcakes
     Origin: Bermuda
Accras
     Origin: Trinidad
Bahamanian Lobster Curry
     Origin: Bahamas
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Bakaliaropita
(Salt Cod Pie)
     Origin: Greece
Bisort Greens Stew
     Origin: African Fusion
Afang Soup
     Origin: Nigeria
Baked Brown Trout
     Origin: Scottish
Black-eyed Pea Gumbo
     Origin: Cajun
Afia Efere
(White Soup)
     Origin: Nigeria
Baked Cod and Egg Sauce
     Origin: Scottish
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Ago Glain
     Origin: Benin
Baked Cod with Ginger on Asparagus
     Origin: Australia
Blini s 3 ikrami
(Blini with Three Caviars)
     Origin: Russia
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Bloody Mary Aspic
     Origin: British
Ahi Poke
     Origin: American
Baked Cod, Danish Style
     Origin: Denmark
Blue Bayou Jambalaya
     Origin: Cajun
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Baked Eel
     Origin: Anguilla
Boatman's Curry
     Origin: Fusion
Akotonshi
(Ghanaian Stuffed Crabs)
     Origin: Ghana
Baked Fish with Vegetables
     Origin: Romania
Bolinhos de Mancarra com Peixe
(Fish Peanut Balls)
     Origin: Guinea-Bissau
Akume with Ademe Sauce
     Origin: Togo
Baked Lobster Tail Soufflé
     Origin: South Africa
Bonnie Pepper Soup
     Origin: Liberia
Algerian Escabeche
     Origin: Algeria
Baked Red Snapper
     Origin: Australia
Botvinia
(Green Vegetable Soup with Fish)
     Origin: Russia
Algerian Fish Soup
     Origin: Algeria
Baked Salmon with Tarragon
     Origin: Scottish
Bouillabaisse
     Origin: France
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Baked Scallops
     Origin: American
Bouillabaisse
     Origin: France
Algerian Salad
     Origin: Algeria
Baked Snapper
     Origin: Bahamas
Bouillabaisse with Rouille and Croutons
     Origin: France
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Braised Brill
     Origin: British
Aloha Seafood Dish
     Origin: Hawaiian
Balmain Bugs and Whiting
     Origin: Australia
Breakfast Miso Soup
     Origin: Japan
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Banga Soup
     Origin: Nigeria
Brithyll Abermeurig
(Abermeurig Trout)
     Origin: Welsh
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Bangladeshi Fish Korma
     Origin: Bangladesh
Brithyll gyda Almonau
(Trout with Almonds)
     Origin: Welsh
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Brithyll mewn Bacwn
(Trout Wrapped in Bacon)
     Origin: Welsh
Anchovy Sauce
     Origin: British
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Angels on Horseback
     Origin: British
Bass in Ale Sauce
     Origin: Caandian
Brodet
(Slovenian Fish Soup)
     Origin: Slovenia
Arbroath Smokies
     Origin: Scottish
Beef and Cassava Leaf Soup
     Origin: Liberia
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Arbroath Toasties
     Origin: Scottish
Beef Curry
     Origin: Reunion
Brunei Cutlets
     Origin: Brunei
Ash-cooked Shellfish
     Origin: Ancient
Beef Internal Soup
     Origin: Liberia
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Asparagus and Crab Strata
     Origin: British
Belgian Seafood Stew
     Origin: Belgium
Cabbage Soup
     Origin: Liberia
Asparagus and Tuna Strata
     Origin: British
Benachin
     Origin: West Africa
Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Avocado and Crab
     Origin: Ghana
Bengali Crab Curry
     Origin: India
Cacenni Cranc ac Eog â Iogwrt Mintys
(Crab and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Avocado and Prawns in a Wasabi Dressing
     Origin: Fusion
Bengali Fish Curry
     Origin: India
Cajun Blackened Fish/Meat
     Origin: Cajun
Avocado with Smoked Fish
     Origin: Ghana
Bengali Prawns and Rice
     Origin: India
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Bengali Tilapia Curry
     Origin: India

Page 1 of 9

Pages: 1 2  3  4  5  6  7  8  >>  Last 

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.

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.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

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...

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.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner