Seafood Dishes

A combination of boiled taro and crabmeat is needed to prepare this traditional aboriginal Taiwanese dish. It is a classic specialty of the Yami people, who inhabit Lanyu or Orchid Island. These indigenous peoples' diet is based on taro, especially wetland taro, millet, and yams, as well as different types of fish and seafood such as flying fish, octopus, and crabs.

Boiled Taro and Crab

Boil up is one of the national dishes of Belize consisting of boiled fish, eggs, vegetables, and bread dumplings. The dish is served as it is, without the broth that it has been cooked in, and is sometimes served with a lime wedge on the same plate. It is recommended to pair the dish with a bowl of onion soup and a glass of cold beer on the side.

Boil Up

Spain

Boquerones fritos is a traditional fish dish originating from Andalusia. The dish consists of deep-fried anchovies and it's usually made with a combination of fresh anchovies, olive oil, flour, and salt. The cleaned anchovies are sprinkled with salt, coated with flour, and then fried over medium-high heat in olive oil until golden and crisp. Once all the anchovies have been fried, they are arranged on a platter and served while still hot. It's recommended to try this Andalusian specialty in one of its seaside bars.

Boquerones fritos

Italy

Boreto alla Graisana is a true culinary gem from Grado, a small city between Venice and Trieste that has always been strongly linked to the sea. Traditionally prepared by fishermen using the leftover catch of the day, this simple dish was flavored with olive oil, garlic, white vinegar, salt, and pepper &ndash; the absence of tomatoes is what differentiates it from a classic brodetto. What started as a poor man&rsquo;s meal is nowadays a true delicacy, especially when prepared with locally caught turbot fish. Boreto alla Graisana is usually accompanied by white polenta and a glass of red wine, preferably Merlot, Refosco, or Cabernet.

Boreto alla graisana

France

This traditional Proven&ccedil;al fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets. Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to &euro;200 for a meal for two. Anything below &euro;50 is considered an ordinary fish soup&mdash;a good rule of thumb for those who want to taste the real thing. What gives bouillabaisse both its unique flavor and its high price is the red scorpionfish&mdash;known in French as rascasse or scorpion de mer&mdash;a type of venomous rockfish found only in the Mediterranean. Other ingredients may include several varieties of whitefish, mussels, crabs, squid, and sometimes even lobster or eel. Another thing that makes Marseille's signature dish so distinctive is its vibrant orange color, as well as the flavors and aromas arising from a selection of Proven&ccedil;al herbs and spices, especially saffron, fennel, and orange zest. Delicately infused with white wine and anise liqueur, bouillabaisse is traditionally served in two courses: the thick, rich soup is enjoyed with rouille sauce and garlic-rubbed croutons or toasted bread, while the fish and shellfish are served separately.

Bouillabaisse

Greece

This rustic dish combines fish and a rich tomato sauce that is enriched with sweet and spicy paprika and onions. It hails from Corfu, and it was probably modeled on a similar Venetian dish known as brodetto. On Corfu, it can be prepared with various types of fish, though scorpionfish is believed to be the best choice. Bourdeto is typically finished off with a splash of lemon juice and is always enjoyed freshly prepared. It is usually accompanied by potatoes or slices of country-style bread. A similar dish is also found in Croatia, where it goes under the name brudet.

Bourdeto

Grilled red snapper, locally known as bourgeoisie grille or bourzwa grill&eacute;, is a fish specialty on the Seychelles Islands. The whole fish is seasoned well and covered with a mixture of lemon juice, garlic, chilis, ginger, parsley, and thyme before it is grilled over low heat. Red snapper&rsquo;s white, firm, and succulent flesh is delicate and should, therefore, not be overcooked or exposed to very high temperatures. This exotic fish is plentiful on the island and readily available at local markets, but it is also sold at fishermen&rsquo;s stalls along the roads. White rice, fresh salads with mangos, avocados, or tomatoes, a variety of chutneys, and Creole sauce are just some of the typical accompaniments to this dish. A star among local barbecues and beloved by locals and tourists alike, grilled red snapper is a must on celebratory occasions on the island.

Bourgeoisie grille

Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish such as mullet, mackerel, or sea bass, but the original and most traditional recipes primarily include monkfish. However, modern varieties also incorporate scallops, mussels or any other type of shellfish. The stew is usually enriched by the addition of vegetables such as leeks, onions, celery, and carrots. What differentiates bourride from the more famous bouillabaisse is the addition of aioli, a sauce made with garlic, olive oil, and, usually, egg yolks. This fragrant sauce is added last in order to thicken the broth and to provide a richer flavor to the dish. Bourride is renowned for being less complicated and expensive than bouillabaisse, and the earliest mention of the dish appears in Reboul's La Cuisini&egrave;re Provencale from 1897, when it was described as an aioli-thickened bouillabaisse without saffron. Although there are endless varieties of this French classic, it is believed that the dish originated in S&egrave;te, a port city situated in southeastern France, where you can find the most traditional variety of this stew, prepared exclusively with monkfish, and known locally as bourride S&egrave;toise. Toasted garlic bread topped with aioli sauce is usually served alongside the stew. It can be served on the side, or placed in a bowl where it is typically combined with the creamy broth and the accompanying fish. However, in some restaurants, the broth is served first, then there are fish and vegetables, while aioli and bread are served last.

Bourride

Boyitori is a traditional dish originating from the Valencian community. The dish is usually made with a combination of salt cod, potatoes, onions, parsley, olive oil, and salt, if needed. The potaotes are cut into pieces and saut&eacute;ed with onion quarters in olive oil over high heat. The cod is cut into pieces and added to the pan, and the mixture is saut&eacute;ed over medium heat. The mixture is covered with water and simmered until the potatoes are soft. Once done, boyitori is garnished with parsley and seasoned with a pinch of salt before serving.

Boyitori

Braised congo eel is a Taiwanese specialty that features pieces of congo eel, also spelled conger eel. The dish is typically made by frying the fish before braising it, then serving it hot in the braising liquid. This fish delicacy is usually accompanied by noodles and some freshly chopped coriander on top. It is a common street food item at numerous night markets in the country.

Braised Congo Eel

Salt-crusted sea bass is a typical Italian dish, mainly enjoyed in the coastal regions of Liguria, Veneto, Puglia, and Sicily. After it has been thoroughly cleaned, the whole fish is coated in sea salt, which is occasionally enriched with finely chopped dried herbs, and it is then left to slowly cook in the oven. The coating prevents the fish from drying and maintains its freshness and moisture. When done, the crust is cracked open, and the fish is drizzled with olive oil. Branzino al sale is mainly enjoyed as the main dish that is best paired with various steamed or boiled vegetables and a splash of lemon juice.

Branzino al sale

Brathering is a traditional fish dish originating from Germany, consisting of marinated fried herring. Fresh herrings are rolled in flour or breaded, pan-fried, and marinated in a mixture of white wine vinegar, onions, sugar, salt, pepper, mustard seeds, and bay leaves. The dish is traditionally served cold, and it&rsquo;s typically accompanied by fried potatoes, r&ouml;sti, or potato salad. The herrings can also be used in sandwiches, and nowadays canned brathering can be bought in most stores. The dish is usually enjoyed for lunch or as a snack at street food stands.

Brathering

Brochet au four is a traditional fish dish originating from France. The dish is usually made with a combination of pike, onions, garlic, sorrel, butter, eggs, wine, cornflour, heavy cream, breadcrumbs, parsley, thyme, bay leaves, salt, and pepper. The fish is scaled, gutted, washed, and stuffed with a combination of breadcrumbs soaked in cream, butter-saut&eacute;ed onions, garlic, and sorrel; breadcrumbs, eggs, salt, and pepper. The opening is sewn shut and the stuffed pike is placed on top of the onions and herbs in a roasting tin. The dish is seasoned with salt and pepper, dotted with butter, and roasted in the oven while being basted during the process. Once done, the pike is served on a platter with a warm sauce consisting of cornflour, heavy cream, and leftover onions and pan juices.

Brochet au four

Brodetto, boreto or bro&eacute;to is a tomato-based seafood stew prepared in many regions along the Italian coast. This comforting dish was traditionally prepared by fishermen with the catch they could not sell, so it is no surprise that the key ingredient of every local version of boreto is a fish, crustacean, or squid most commonly caught in the area. Flavored with garlic, rosemary, onions, bay leaves, salt, and pepper, boreto is usually served with polenta, although a simple slice of bread to soak up the delicious sauce is an even simpler, yet equally satisfying accompaniment.

Brodetto

Brodetto di recanatese is a traditional version of a brodetto originating from Porto Recanati, located in the region of Marche. This seafood stew dates back to the early 1900s and differs from other brodetto types by adding saffron and omitting the tomatoes completely. In order to prepare it, the onions are first saut&eacute;ed in olive oil, followed by local fish and fresh seafood, salt, pepper, saffron, water, and dry white wine. The stew is simmered until everything is fully cooked, and it's then served by first arranging toasted pieces of bread in a serving bowl, then covering them with the brodetto. It's recommended to pair the dish with a dry white wine or a young red wine.

Brodetto alla recanatese

Brodetto alla termolese is a traditional version of a brodetto originating from Termoli. This stew is prepared with local fish and seafood, and it was originally prepared as a peasant dish of Termoli's fishermen who used fish and seafood that they were unable to sell. This brodetto is made with olive oil, garlic, parsley, tomatoes, tomato paste, red peppers, and a variety of fish and seafood such as squid, monkfish, shrimps, clams, and mussels. The stew is simmered until everything is fully cooked, and it's then usually served with a glass of dry white wine on the side.

Brodetto alla termolese

Brodetto alla Vastese is a traditional dish hailing from Vasto. This fish soup is made with a combination of onions, olive oil, green bell peppers, parsley, garlic, tomatoes, and water. The sauce should have a brothy consistency. It's combined with fresh mixed seafood such as cod, shrimp, sole, calamari, mussels, and different types of white fish. When the fish is cooked, this brodetto variation is ready to be served, ideally piping hot and accompanied by a few slices of bread to mop up the sauce.

Brodetto alla vastese

Brodetto fanese is a traditional version of a brodetto originating from Fano, located in the region of Marche. It's made with a combination of onion, tomatoes, white wine vinegar, olive oil, and fish and seafood such as squid, monkfish, mullet, mantis shrimp, shrimps, mussels, and clams. The onions are saut&eacute;ed in olive oil until translucent, followed by the addition of tomato pur&eacute;e and concentrate to the pan. The combination is simmered with vinegar, salt, and pepper, and the fish and seafood are then also added to the pan and cooked until fully done and the clams and mussels are open. It's recommended to serve this hearty fish stew with a glass of Verdicchio wine on the side.

Brodetto fanese

Brown stew fish is a Jamaican delicacy made by combining marinated and fried fish fillets with a brown sauce consisting of onions, garlic, ginger, tomatoes, butter, and water. The stew is often additionally seasoned with thyme and various types of hot peppers. It is traditionally served with rice and peas or yams and bananas on the side.

Brown Stew Fish

Croatia

Brudet is one of the true classics of traditional Croatian cuisine. Prepared with a variety of seafood, this rustic stew is consumed along the entire Croatian coast. It is nearly impossible to find a unique brudet recipe, since every region, town, and household have their favorite version of the dish. General guidelines suggest that at least three different types of fish should be used &ndash; always cut into larger chunks and left on the bone. Scorpionfish, monkfish, sea bass, or any other white-fleshed fish is suitable for brudet. The addition of shellfish such as mussels and scampi is a desirable complement since they considerably contribute to the flavor. Brudet is usually cooked in large amounts in traditional pans with a heavy bottom. The fish is primarily fried with olive oil, onions, and garlic, and later braised in a flavorful broth which usually employs a combination of seafood stock, tomato sauce, and white or red wine, with the occasional addition of fresh tomatoes, chili peppers, and a touch of vinegar. The dish is seasoned with traditional Mediterranean spices such as bay leaves, rosemary, and fresh parsley. All recipes and traditions follow one rule: the dish is not to be stirred, but swirled by turning the pot. Although all brudet varieties are very much alike, the one prepared in the Neretva region is considered unique since it employs eels and frogs, two traditional ingredients used in the area. The most common side dish served with brudet is creamy polenta, but boiled potatoes or freshly baked bread are also perfect complements to the flavorful sauce and tender fish. Numerous Croatian restaurants prepare and serve brudet as their signature dish, while brudet competitions are a common tradition in many coastal towns &ndash; annual festivities during which different groups of people or restaurants test their skills and creativity in the preparation of this Croatian classic. Whether it is served in luxurious high-end restaurants or at laid-back rustic eateries, brudet is a true representative of authentic Croatian soul food.