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 811 recipes in total:


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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
Brithyll Abermeurig
(Abermeurig Trout)
     Origin: Welsh
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Banga Soup
     Origin: Nigeria
Brithyll gyda Almonau
(Trout with Almonds)
     Origin: Welsh
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Bangladeshi Fish Korma
     Origin: Bangladesh
Brithyll mewn Bacwn
(Trout Wrapped in Bacon)
     Origin: Welsh
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Anchovy Sauce
     Origin: British
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Brodet
(Slovenian Fish Soup)
     Origin: Slovenia
Angels on Horseback
     Origin: British
Bass in Ale Sauce
     Origin: Caandian
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Arbroath Smokies
     Origin: Scottish
Beef and Cassava Leaf Soup
     Origin: Liberia
Brunei Cutlets
     Origin: Brunei
Arbroath Toasties
     Origin: Scottish
Beef Curry
     Origin: Reunion
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Ash-cooked Shellfish
     Origin: Ancient
Beef Internal Soup
     Origin: Liberia
Cabbage Soup
     Origin: Liberia
Asparagus and Crab Strata
     Origin: British
Belgian Seafood Stew
     Origin: Belgium
Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Asparagus and Tuna Strata
     Origin: British
Benachin
     Origin: West Africa
Cacenni Cranc ac Eog â Iogwrt Mintys
(Crab and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Avocado and Crab
     Origin: Ghana
Bengali Crab Curry
     Origin: India
Cajun Blackened Fish/Meat
     Origin: Cajun
Avocado and Prawns in a Wasabi Dressing
     Origin: Fusion
Bengali Fish Curry
     Origin: India
Cajun Chicken and Seafood Gumbo
     Origin: Cajun
Avocado with Smoked Fish
     Origin: Ghana
Bengali Prawns and Rice
     Origin: India
Cajun Crayfish Bread
     Origin: Cajun
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Bengali Tilapia Curry
     Origin: India
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Bermuda Fish Chowder
     Origin: Bermuda

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The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

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.

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).

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.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

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.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

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.

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.


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