Celtnet Seafood Recipes and Cookery, 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 1882 recipes in total:


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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

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Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

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.

The Keurig B70 Is A World Class Brewing System

By Jenny Tompsona | Published 2011-12-19 05:16:03 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The Keurig b70 is the highest performance model. Read about what it can do here.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

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.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

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.

Use A Keurig Coffee Maker For Quick Brewing

By Jenny Tompsona | Published 2011-11-26 14:36:27 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker brews fresh coffee quickly. Learn more about them.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

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.

Must-have Quotes About Chocolate

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

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...

The Magnificent Weber S330

By Dave Adams | Published 2011-12-19 14:37:22 | 2011 Recipes and Cookery Articles |

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.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

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.

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: 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).


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