Apicius Recipes
Apicius Recipes, Roman Recipes, De Re Coquinaria Recipes
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As well as Main Courses, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
The alphabetical list of Fish and Seafood Main Course recipes follows (limited to 100 recipes per page). There are 1058 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Bahamanian Lobster Curry Origin: Bahamas | Bar Pocheau Beurre Blanc (Poached Sea Bass with White Butter Sauce) Origin: France |
| A ragoo of oysters Origin: British | Baked Brown Trout Origin: Scotland | Barbecued Beef Roast Origin: Australian |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Carp Origin: British | Barbecued Fish Rolls Origin: Jamaica |
| Achaarl Jhinga (Indian Pickled Prawns) Origin: India | Baked Cod and Egg Sauce Origin: Scotland | Barbecued Fish Steaks with Hot Pineapple Sauce Origin: American |
| Ago Glain Origin: Benin | Baked Cod with Double Gloucester Cheese Origin: British | Barbecued Halibut with Oriental Sauce Origin: Fusion |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Cod with Ginger on Asparagus Origin: Australia | Barbecued Mackerel with Asian Stuffing Origin: Fusion |
| Ahi Poke Origin: American | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Barbecued Poussin with Yoghurt and Spices Origin: American |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Baked Cod's Head Origin: British | Barbecued Prawns and Scallops with Curry-apricot Sauce Origin: American |
| Akpessi de Bananes (Plantain Akpessi) Origin: Cote dIvoire | Baked Eel Origin: Anguilla | Barbecued Sardines with Asian Stuffing Origin: Fusion |
| Akume with Ademe Sauce Origin: Togo | Baked Fillets of Turbot Origin: British | Barbecued, Gingered, Swordfish Origin: American |
| Algerian Escabeche Origin: Algeria | Baked Fish with Vegetables Origin: Romania | Barbel Origin: British |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Baked Fish with Yam Stuffing Origin: Jamaica | Barbel, Roach and Dace Origin: British |
| Aliter in Locusta (Another Sauce for Lobster) Origin: Roman | Baked Gurnet Origin: British | Barracuda Farci au Feuille de Bissap (Barracuda Stuffed with Hibiscus Leaves) Origin: Senegal |
| Aliter Ius in Pisce Elixo II (Another Sauce for Poached Fish II) Origin: Roman | Baked Haddock Origin: British | Bass in Ale Sauce Origin: Canadian |
| Aliter Mullos (Red Mullets, Another Way) Origin: Roman | Baked Lobster Tail Soufflé Origin: South Africa | Belgian Seafood Stew Origin: Belgium |
| Aliter Sepias (Cuttlefish, Another Way) Origin: Roman | Baked Mackerel Origin: British | Benachin Origin: West Africa |
| Allula Guisado (Braised Squid) Origin: Portugal | Baked Pike Origin: British | Bengali Crab Curry Origin: India |
| Aloco avec Tilapia (Tilapia with Plantain Chips and Tomato Sauce) Origin: Cote dIvoire | Baked Red Snapper Origin: Australia | Bengali Fish Curry Origin: India |
| Aloha Seafood Dish Origin: Hawaiian | Baked Salmon Origin: Canada | Bengali Prawns and Rice Origin: India |
| Amalona sy Hena Kisoa (Eel and Pork Stew) Origin: Madagascar | Baked Salmon and Caper Sauce Origin: British | Bengali Tilapia Curry Origin: India |
| Anguille Marinata (Marinated Eels) Origin: Italy | Baked Salmon with Tarragon Origin: Scotland | Bermuda Salmon Origin: Bermuda |
| Anguille Umido (Stewed Eels) Origin: Italy | Baked Sea-bream Origin: British | Bermudan Fishcakes Origin: Bermuda |
| Anguilles au Vert (Eels in Green Sauce) Origin: Belgium | Baked Smelts Origin: British | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh |
| Arbroath Smokies Origin: Scotland | Baked Snapper Origin: Bahamas | Bharati Machli Tikka (Indian Fish Croquettes) Origin: India |
| Arroz Caldoso con Lubina y Almejas (Soupy Rice with Sea Bass and Clams) Origin: Spain | Baked Soles Origin: British | Boatman's Curry Origin: Fusion |
| Asparagus and Crab Strata Origin: British | Baked Sturgeon Origin: British | Boiled Eels Origin: British |
| Asparagus and Tuna Strata Origin: British | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Boiled Gurnet Origin: British |
| Aubergines Farcies aux Crevettes (Aubergines, Stuffed with Prawns) Origin: Senegal | Baked, Stuffed, Codfish Origin: British | Boiled Perch Origin: British |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Baked, Stuffed, Gurnard Origin: British | Boiled Pike Origin: British |
| Babotie (Beef Pie) Origin: South Africa | Balchão de Camarão (Goan Prawn Pickle) Origin: India | Boiled Salmon Origin: British |
| Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style) Origin: Spain | Ballater Scones Origin: Scotland | Boiled Salmon After the Scotch Fashion Origin: British |
| Bacalhau à Brás (Salt Cod with Scrambled Eggs and Potatoes) Origin: Portugal | Balloc Broth Origin: English | Boiled Skate Origin: British |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Balmain Bugs and Whiting Origin: Australia | |
| Bagt Torsk (Baked Cod, Danish Style) Origin: Denmark | Bangladeshi Fish Korma Origin: Bangladesh |
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Recipe Information: 115
Well you do not have to use a breather, but if you do you'll wonder why you hadn't started making use of one sooner! This may possibly sound overly dramatic plus a little unbelievable, but when you have tried your wine breather for the first time you will see how distinct a specific wine can taste.
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Tazo Tea creates many great tea blends. Learn more about the company.
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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.
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'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.
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If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.
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Blending different teas can create great new flavors. Learn more about the process.
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The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Recipe Information: 114
While we find ourselves using new technology and doing business differently, there are still some things that are not going to be replaced. The old griddle is something that will last a life time and beyond. It is well seasoned and broken in. There are people in the family who are envious.In business, there are ways of cutting corners but it will never replace honesty, ethical standards and the effort put into doing hard work consistently.
Recipe Information: 114
A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.
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