Seafood Dishes

Skate in brown butter is a traditional fish dish originating from Ireland. The dish is usually made with a combination of skate, onions, bay leaves, parsley, lemon juice, butter, white wine vinegar, capers, and salt. Skate (or ray) wings are placed in a skillet with onions, bay leaves, parsley, water, lemon juice, and salt. The ingredients are cooked until the flesh easily lifts from the cartilage. The butter is melted until brown in a saucepan and then mixed with white wine vinegar, capers, and salt. The skate is divided into individual portions and drizzled with brown butter.

Skate in Brown Butter

Sliced fish soup is a traditional fish soup originating from Singapore. There are many variations, but it&rsquo;s often made with a combination of fish such as grouper, minced pork, cabbage, tofu, tomatoes, fish stock, salt, white pepper, sesame oil, cornstarch, soy sauce, and Shaoxing wine. The fish and meat are marinated, saut&eacute;ed, and then cooked into a soup with the vegetables and seasonings. If desired, cooked noodles can also be added to the soup. Sliced fish soup is a staple at hawker centers across the country and it&rsquo;s believed that the dish was created by the Teochew people.

Sliced Fish Soup

Smudder fish is a traditional fish dish originating from the Bahamas. It's usually made with a combination of white fish, onions, tomatoes, coriander, butter, and lime juice. In order to prepare the dish, a big pan is greased with butter, and the fish is placed into the pan. It's then smothered in freshly squeezed lime juice, onion rings, tomatoes, cilantro, and butter. The combination is baked in the oven until everything is tender and the fish is fully cooked. It's recommended to serve this dish with rice and vegetables on the side. There's also an alternative way of preparing the dish by first frying the fish, smothering it with lime juice, then boiling it with tomatoes, onions, and thyme.

Smudder Fish

Croatia

Smuđ u če&scaron;njaku is a traditional fish dish originating from the region of Slavonija. The dish is usually made with a combination of perch, garlic, oil, white wine, and salt. The fresh fish is cut in half lengthwise, and its interior is rubbed with minced garlic, while the skin is rubbed with salt. The halves are arranged in an ovenproof dish, sprinkled with the remaining garlic, drizzled with hot oil, and the dish is then baked for about fifteen minutes in a hot oven. The fish is then covered with white wine and the dish is placed back in the oven in order for the sauce to thicken. Once fully cooked, the dish is typically garnished with parsley and lemon wedges, and it's then ready to be enjoyed.

Smuđ u češnjaku

Italy

Sogliole alla parmigiana is a traditional fish dish made with sole as the star ingredient. Other ingredients usually include fish stock, salt, pepper, butter, Parmigiano-Reggiano cheese, and lemon. The fish is skinned, placed into a buttered ovenproof dish, seasoned with salt and pepper, and dotted with butter before it's browned on both sides. Grated cheese is sprinkled over each fish and some fish stock is poured over each sole. The dish is simmered until the fish is cooked and the cheese melts. Sogliole alla parmigiana is typically garnished with lemon wedges and served with a green salad on the side. This dish is usually associated with Sardinia.

Sogliole alla parmigiana

France

Sole &agrave; la Normande is a traditional dish originating from Normandy. It's made with a combination of sole fillets, onions or shallots, parsley, salt, pepper, and cider. The fillets are seasoned, rolled, and placed into buttered dishes with onions or shallots, parsley, and cider to poach for about 20 minutes. The rich sauce Normande, consisting of butter, flour, egg yolks, cream, and lemon juice is then poured over the fillets, and the dish is garnished with shrimps, mussels, oysters, button mushrooms, cubes of fried bread, and (optionally) truffle slices.

Sole à la Normande

Sole beurre blanc is a traditional dish prepared with sole fish as the main ingredient. Apart from the sole fillets, the dish is made with a combination of lemon, butter, shallots, white wine, white wine vinegar, salt, pepper, and a bit of olive oil. The fish is lightly seasoned, then fried in olive oil. The beurre blanc is made with shallots, vinegar, and wine, a mix which is added to the pan until reduced, and then the butter is stirred in. The fish is served with a bit of squeezed lemon juice and the beurre blanc sauce on the side. The dish is often accompanied by boiled potatoes, asparagus, spinach, or broccoli.

Sole beurre blanc

This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and pan-fried in butter. When the fish is ready, lemon juice is added to the pan and cooked shortly until all of the flavors are combined. The fish is typically seasoned with salt, pepper, and chopped parsley. Even though fillets are usually employed in the dish, some like to use the whole fish, which is then traditionally filleted tableside in front of the guests. In traditional cuisine, the name meuni&egrave;re refers to the technique of cooking ingredients in brown butter and lemon juice or lightly coating the ingredients in flour before frying. In French, meuni&egrave;re refers to the miller&rsquo;s wife, referring to the fact that flour is used to dust the fish. This traditional French dish rose to worldwide fame when the renowned cookbook author Julia Child first mentioned it in her bestselling book. Sole meuni&egrave;re is usually served with mashed or boiled potatoes on the side.

Sole meunière

Som u vinu is a traditional dish originating from the region of Slavonija. The dish is usually made with a combination of catfish, white wine, butter, salt, and lemon wedges. In order to make the dish, the catfish is first soaked in hot water, skinned, cleaned, and cut into thick pieces. The catfish pieces are arranged in a pot, covered halfway with white wine, and topped with butter, salt, and lemon wedges. The pot is covered and the dish is simmered over low heat for about fifteen minutes. Once fully cooked, the fish is typically served with boiled potatoes on the side.

Som u vinu

Spain

Sopa al cuarto de hora or 15-minute soup is a traditional seafood soup originating from the Madrid area. It's made with a combination of clams, prawns, onions, garlic, olive oil, bay leaves, tomatoes, Serrano ham, parsley, rice, dry white wine, saffron, lemon juice, and chopped hard-boiled eggs. The soup is cooked until all of the ingredients become tender and the prawns turn pink. Before serving, the soup is seasoned with salt and pepper, if desired, and it's then served hot in deep plates. The name of the soup refers to the period of time that's usually needed to prepare it. It's recommended to accompany the soup with cubes of fried bread.

Sopa al cuarto de hora

Portugal

Sopa de ca&ccedil;&atilde;o is a traditional specialty made with slices of dogfish shark cooked in a flavorful broth infused with garlic and coriander. The dish is traditionally served over sliced bread, and it is occasionally thickened with flour and seasoned with bay leaves, ground paprika, and vinegar. It is believed that this fragrant soup originated in the historical Portuguese region of Alentejo, but today it is considered to be an indispensable part of Portuguese national cuisine.

Sopa de cação

Sopa de caracol is one of the most notable dishes in Honduran cuisine, consisting of large pieces of conch cooked in coconut milk with the addition of conch broth, cassava, plantains, and spices such as coriander, garlic, and chili. For added flavor, it is not unusual to add more vegetables, be it onions, carrots, or finely diced tomatoes. The dish is popular throughout the Caribbean, particularly on islands such as the Bahamas and Jamaica.

Sopa de caracol

Sopa de locos is a traditional bread soup originating from Chile. It&rsquo;s usually made with a combination of abalone, stock, milk, onions, oil, bread, butter, parsley, and salt. The abalone is boiled for about an hour and chopped into pieces. The bread is soaked in milk and strained. Onions and bell peppers are saut&eacute;ed in oil and then mixed with the abalone, soaked bread, fish stock, cheese, butter, and salt. The mixture is placed into a baking dish, grated cheese is added on top, and the soup is then placed in a hot oven for a few minutes. Before serving, sopa de locos is typically garnished with parsley.

Sopa de locos

Brazil

This seafood soup was named after Le&atilde;o Veloso, a Brazilian diplomat who developed a taste for bouillabaisse during his service in France. Upon returning to Brazil, he tweaked the recipe for the famous French classic, most likely due to unavailability of some ingredients. His dish soon became a favorite all along the coast, especially in Rio de Janeiro, where there are now bars that specialize in this rich and spicy soup which is typically made with whole grouper and various shellfish.

Sopa Leão Veloso

Sopa marinera is a flavorful Honduran soup consisting of fish and seafood such as octopus and shrimps, plantains, cassava, and coriander, cooked in coconut milk. The soup is extremely healthy due to the fact that all of the ingredients are cooked for only 15 minutes, preserving most of the nutrients in the process. In order to accentuate its slightly sour flavor, some cooks add a small amount of white wine to the soup.

Sopa marinera hondureña

Sotong kangkung or jiu hu eng chai is a traditional hawker dish originating from Malaysia. Apart from the two main ingredients, sotong (cuttlefish) and kangkung (water spinach), the dish is usually made with ingredients such as peanuts, sesame seeds, lime juice, and a sauce consisting of shrimp sauce, hoisin sauce, plum sauce, chili powder, sugar, and water. The water spinach and the cuttlefish are blanched in water. The water spinach is served on a plate, topped with the cuttlefish, and the sauce is then poured over the two. The dish is sprinkled with ground peanuts and toasted sesame seeds, while a squeeze of lime juice on top is all that&rsquo;s necessary to finish the dish. It&rsquo;s recommended to serve the dish immediately as the water spinach will turn black if left unattended for a long period of time.

Sotong kangkung

Originally a poor man&rsquo;s dish, soupe de poisson &agrave; la rouille is a classic French soup and a close cousin of the famous bouillabaisse. The soup is usually prepared with white fish that is cooked in a flavorful broth that mostly incorporates tomatoes, olive oil, garlic, saffron, and various herbs. The soup is then strained and served with rouille, a classic Proven&ccedil;al sauce that usually incorporates bread, garlic, spices, egg yolks, and olive oil while some versions can also include monkfish liver, tomatoes, or potatoes. Soupe de poisson originated in the Proven&ccedil;al region, most probably in Marseille, and it can be found all along the French Mediterranean coast. It is often enjoyed as an appetizer, typically served hot and topped with crunchy croutons and Gruy&egrave;re cheese.

Soupe de poisson à la rouille

Soupe de tectec is a type of soup made with shellfish - an essential part of traditional Seychellois cuisine. Tectec shellfish and pumpkin are the key ingredients in this dish. Small in size and with a distinctive white color, tectec shellfish are plentiful on the Seychellois sandy shores from where they are gathered for the preparation of this local soup. Creamy and packed with flavors, tectec soup is beloved by locals and tourists alike, and it is commonly served as an appetizer.

Soupe de tectec

Spiedini di alici is a traditional fish dish originating from Italy. The dish is usually made with a combination of anchovies, breadcrumbs, flour, garlic, parsley, olive oil, salt, and black pepper. The anchovies are dredged in a mixture of breadcrumbs, chopped parsley, garlic, salt, pepper, and olive oil. They&rsquo;re sprinkled with flour, placed on skewers, and fried in a pan, or (more commonly) baked in the oven until fully cooked. These anchovy skewers can also be enriched with other ingredients such as pieces of mozzarella and mint, if desired.

Spiedini di alici

Spigola al forno is a traditional fish dish with many variations. Although there are many variations, it's often made with a combination of sea bass, garlic, parsley, breadcrumbs, olive oil, lemon juice, salt, and herbs such as thyme, marjoram, or rosemary. The sea bass is scaled, washed, gutted, and then stuffed with chopped parsley, garlic, and herbs. The fish is placed into an oiled baking dish, seasoned with salt, sprinkled with breadcrumbs, and drizzled with a mixture of lemon juice and olive oil. Spigola al forno is then baked in the oven for about half an hour before it's ready to be enjoyed.