Christmas Recipes
Christmas recipes throughout the ages. Classic Christmas foods.
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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 1882 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Aliter In Echino (Sea Urchin, Another Way) Origin: Roman | Anguilles au Vert (Eels in Green Sauce) Origin: Belgium |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: England | Aliter in Locusta (Another Sauce for Lobster) Origin: Roman | Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto) Origin: Italy |
| A ragoo of oysters Origin: British | Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish) Origin: Roman | Apon Soup (Ogbono Soup) Origin: Nigeria |
| A Third Salamongundy Origin: British | Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II) Origin: Roman | Arbroath Smokies Origin: Scotland |
| Abacha (Nigerian Cassava Salad) Origin: Nigeria | Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet) Origin: Roman | Arbroath Toasties Origin: Scotland |
| Abacha Ncha (Dried Cassava with Garden Eggs) Origin: Nigeria | Aliter Ius in Murena Assa (Sauce for Grilled Moray Eel, Another Way) Origin: Roman | Arroz Caldoso con Lubina y Almejas (Soupy Rice with Sea Bass and Clams) Origin: Spain |
| Abak (Palm Nut Soup) Origin: Nigeria | Aliter Ius in Murena Assa II (Sauce for Grilled Moray Eel, Another Way II) Origin: Roman | Asaro II (Yam Porridge) Origin: Nigeria |
| Abak Atama Soup Origin: Nigeria | Aliter Ius in Murena Elixa (Another, Sauce for Poached Moray Eel) Origin: Roman | Ash-cooked Shellfish Origin: Ancient |
| Abala Origin: Nigeria | Aliter Ius in Murena Elixa II (Another, Sauce for Poached Moray Eel II) Origin: Roman | Asparagus and Crab Strata Origin: British |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Asparagus and Tuna Strata Origin: British |
| Accras Origin: Trinidad | Aliter Ius in Pisce Elixo (Another Sauce for Poached Fish) Origin: Roman | Ata Dindin Origin: Nigeria |
| Accras de Poisson (Fish Fritters) Origin: Mauritius | Aliter Ius in Pisce Elixo II (Another Sauce for Poached Fish II) Origin: Roman | Atama Soup Origin: Nigeria |
| Achaarl Jhinga (Indian Pickled Prawns) Origin: India | Aliter Mullos (Red Mullets, Another Way) Origin: Roman | Aubergines Farcies aux Crevettes (Aubergines, Stuffed with Prawns) Origin: Senegal |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Aliter Rapas (Radishes with Pepper Sauce) Origin: Roman | Australian Pickled Prawns Origin: Australia |
| Admiral Sauce Origin: British | Aliter Sepias (Cuttlefish, Another Way) Origin: Roman | Avocado and Crab Origin: Ghana |
| Afang Soup Origin: Nigeria | Aljota (Fish Soup) Origin: Malta | Avocado and Prawns in a Wasabi Dressing Origin: Fusion |
| Afia Efere (White Soup) Origin: Nigeria | Allula Guisado (Braised Squid) Origin: Portugal | Avocado with Smoked Fish Origin: Ghana |
| Afia Efere Ebot (White Soup with Goat Meat) Origin: Nigeria | Aloco avec Tilapia (Tilapia with Plantain Chips and Tomato Sauce) Origin: Cote dIvoire | Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal |
| Afia Efere Unen (White Soup with Chicken) Origin: Nigeria | Aloha Seafood Dish Origin: Hawaiian | Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style) Origin: Spain |
| Afia Efere Uyayak (White Soup with Aidan Fruit) Origin: Nigeria | Amalona sy Hena Kisoa (Eel and Pork Stew) Origin: Madagascar | Bacalhau à Brás (Salt Cod with Scrambled Eggs and Potatoes) Origin: Portugal |
| Ago Glain Origin: Benin | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Amia (Roman Fish in Vine Leaves) Origin: Roman | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont |
| Ahi Poke Origin: American | Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Bagna Cauda Origin: Italy |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Anchovies Origin: British | Bagt Torsk (Baked Cod, Danish Style) Origin: Denmark |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Anchovy Butter Origin: British | Bahamanian Lobster Curry Origin: Bahamas |
| Akpessi de Bananes (Plantain Akpessi) Origin: Cote dIvoire | Anchovy Butter or Paste Origin: British | Bakaliaropita (Salt Cod Pie) Origin: Greece |
| Akume with Ademe Sauce Origin: Togo | Anchovy Canapés Origin: British | Baked Brown Trout Origin: Scotland |
| Algerian Escabeche Origin: Algeria | Anchovy Paste Origin: British | Baked Carp Origin: British |
| Algerian Fish Soup Origin: Algeria | Anchovy Sauce Origin: British | Baked Cod and Egg Sauce Origin: Scotland |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Anchovy Toast Origin: British | Baked Cod with Double Gloucester Cheese Origin: British |
| Algerian Salad Origin: Algeria | Angels on Horseback Origin: British | Baked Cod with Ginger on Asparagus Origin: Australia |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Anguilla Marinata (Marinated Eel) Origin: Italy | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British |
| Aliter Echinis Salsis (Salted Sea Urchin, Another Way) Origin: Roman | Anguille Marinata (Marinated Eels) Origin: Italy | |
| Aliter in Echino (Sauce for Sea Urchin) Origin: Roman | Anguille Umido (Stewed Eels) Origin: Italy |
Recipe Information: 35
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.
Recipe Information: 114
The Keurig b70 is the highest performance model. Read about what it can do here.
Recipe Information: 35
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Recipe Information: 115
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Recipe Information: 114
A Keurig coffee maker brews fresh coffee quickly. Learn more about them.
Recipe Information: 66
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.
Recipe Information: 56
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...
Recipe Information: 114
The Weber S330 is a surprisingly popular stainless steel grill. It is actually made by the world renowned Weber Grill Company which makes some of the finest cooking equipment in the world. This style pertains from the renowned Genesis line of products. This product is actually a gasoline grill that has a pretty substantial framework.
Recipe Information: 35
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.
Recipe Information: 5
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).