Seafood Dishes

Italy

Moeche or moleche is a traditional dish hailing from Venice. This seasonal dish consists of soft shelled crabs &ndash; both males and females shed their old shells in the spring, but only the males moult in the fall. There's only a few hours from when the crabs shed their hard shells and before the new shell hardens when it contacts the water. Enter the molecanti, local moeche fishermen who are experts at harvesting these crabs and can identify which crabs are about to molt and which not. The crabs are washed, dipped in eggs and flour, then fried until golden brown. They are traditionally served with a lemon wedge and polenta on the side. For the best experience, stroll down the Rialto market and grab the moeche in one hand and a glass of prosecco in the other.

Moeche

Laos

Usually associated with Luang Prabang, steamed fish in banana leaves is a dish that combines flaked fish with sticky rice powder, fish sauce, as well as different spices and herbs such as kaffir lime leaves, chili peppers, and lemongrass. The spices are usually ground in a mortar and then incorporated with the fish and other ingredients in a mixture that is neatly wrapped inside banana leaves. The dish can be placed in whole banana leaves or small, individual-sized parcels, and it usually comes served with rice and a dipping sauce on the side. Although various types of fish can be used, catfish is the most common choice in Laos.

Mok pa

Moqueca is a seafood stew with a base of palm oil and coconut milk or olive oil, combined with fish or shrimps (or both). The dish is stewed in traditional clay pots along with vegetables and fresh herbs, and it is traditionally served over rice. It can be traced back to 300 years ago, when it was first invented due to the fact that the Portuguese brought coconuts to the country, and slaves from Africa introduced palm oil to Brazilian cuisine. There are numerous versions of moqueca, such as moqueca Capixaba, or moqueca Baiana, from the Bahia state in the northeast of the country. The dish is traditionally garnished with fresh chopped cilantro on top, and accompanied by rice, pir&atilde;o, or farofa.

Moqueca

Brazil

Moqueca Baiana is a seafood stew originating from the Brazilian state of Bahia, hence the word Baiana in its name. It consists of white fish, shrimps, or other seafood combined with coconut milk, dend&ecirc; oil, lime juice, and various vegetables such as red and yellow peppers, tomatoes, spring onions, garlic, onions, and sometimes ginger. When done, the dish is typically garnished with chopped coriander, then served with rice and farofa. This seafood stew was originally prepared by the native people of Brazil. Over time, new elements were added to the stew, such as coconut milk, which was first introduced to Brazil by Portuguese colonists, and palm oil, which was brought over to the country by African slaves.

Moqueca Baiana

Moqueca capixaba is a traditional stew originating from the region of Esp&iacute;rito Santo. It is prepared with fish, lime juice, coriander, and vegetables such as onions, tomatoes, and garlic, all nicely colored with annatto. Traditionally, the stew is cooked in a clay pot called panela de barro &ndash; the seafood should only be layered with other ingredients and the heat is turned up for the stew to simmer on its own. In some cases, chili peppers are added for a bit of heat. When served, moqueca capixaba is typically accompanied by white rice or a creamy manioc porridge called pir&atilde;o.

Moqueca capixaba

France

Mouclade is a traditional dish originating from La Rochelle in south west France. In order to prepare it, mussels are cooked with cream, saffron, white wine, and herbs. The key is in using the freshest mussels &ndash; preferably small, black, and glistening. After the dish has been eaten, it's recommended to mop up the sauces with a crusty baguette. The dish reflects the long history of La Rochelle port with the east, and the name mouclade comes from the word moucle, which means mussel. Pair this seafood dish with a glass of white wine from the region.

Mouclade

Moules &agrave; la cr&egrave;me Normande is a traditional mussel dish originating from Normandy. It's made with mussels in a creamy sauce consisting of butter, cream, onions, garlic, shallots, cider, parsley, salt, and pepper. The onions, shallots, and parsley are saut&eacute;ed in butter, then mixed with the washed mussels. The combination is covered with cider and seasoned with pepper, then cooked until the mussels open. They're then removed, and the sauce is reduced and mixed with the cream. Finally, the mussels are mixed with the sauce, and the dish is then usually served with accompaniments such as fries or bread for mopping up the juices.

Moules à la crème Normande

Moules &agrave; la marini&egrave;re is a classic French dish that consists of mussels cooked in cider or wine-based sauces. The dish is typically made with shallots, garlic, and herbs such as parsley, thyme, and bay leaves, which are sweated in some butter before being combined with white wine or cider. Fresh mussels are then added to the mixture and cooked until they open up. The dish is usually enhanced with freshly minced parsley, lemon juice and (optionally) mayonnaise or cr&egrave;me fraiche. Simple and flavorful, this mussel dish is typically enjoyed warm with slices of crusty bread and a glass of French wine on the side.

Moules à la marinière

Moules au safran is a traditional mussel dish originating from France. The dish is usually made with a combination of mussels, onions, carrots, celery, butter, thyme, bay leaves, bell peppers, saffron, white wine, cr&egrave;me fra&icirc;che, parsley, salt, and pepper. The onions, celery, carrots, and thyme are saut&eacute;ed in butter, covered with wine, and the bay leaves and mussels are added to the pan and cooked until the mussels are opened. The remaining onions and bell peppers are saut&eacute;ed in butter in a casserole dish, and then mixed with saffron, white wine, salt, and pepper. The mixture is left to bubble, and it's then mixed with the cr&egrave;me fra&icirc;che and parsley. The mussel broth is strained into the saffron mixture, the mussels are added to the pan, and they're then divided among individual shallow bowls with the saffron broth poured over them. It's recommended to pair the dish with a glass of Sancerre or Picpoul de Pinet.

Moules au safran

Moules-frites is a traditional comfort food item consisting of mussels paired with Belgian fries on the side. The dish is commonly found in Belgium, the Netherlands, and northern France. The condiment of choice accompanying the dish is mayonnaise, providing an additional note of richness. Mussels are a Belgian staple - cheap and abundant, they were originally considered a poor man's meal, and have been paired with fried potatoes for a long time at the country's famous friteries (fry shops). It is believed that the dish is originally from Belgium, because Belgians were the first to pair the mussels with fries, commonly eaten throughout the country in wintertime, when no fish was available. Today, the dish is found in most restaurants where it is often shared amongst groups of consumers.

Moules-frites

Moules marini&egrave;re &agrave; la cr&egrave;me is a variation on the famous dish called moules marini&egrave;re. This variation, popular in northern France, is made with mussels, garlic, cr&egrave;me fra&icirc;che, parsley, white wine, butter, shallots, and aromatic herbs such as thyme and bay leaves. The mussels are steamed in a covered pot on a combination of butter-saut&eacute;ed garlic and shallots, with wine and a bit of water. Once the mussels open, the cream and chopped parsley are added to the pot, which is removed from the heat, and the dish is then served, ideally with crusty bread on the side for mopping up all the flavorful juices.

Moules marinière à la crème

Belgium

Moules parqu&eacute;es is a traditional dish originating from Brussels. The dish consists of raw mussels that are served on the half-shell. They are usually served with a sauce consisting of lemon juice, mustard, ground black pepper and sometimes vinegar, although they can be served only with lemon juice. It's recommended to enjoy moules parqu&eacute;es with a glass of white wine on the side.

Moules parquées

Vietnam

Mực một nắng is a traditional dish originating from Phan Thiet. This seafood specialty consists of sun-dried squid. A large, fresh squid is sun-dried for a day, and it's then grilled over hot coals. If the heat gets too high, the squid will become overcooked, hard on the exterior, but rare inside. As it cooks, the squid turns yellow and develops a unique aroma. When served, the dried and grilled squid is shredded, and it's usually accompanied by fish sauce with chili for dipping the pieces into it. It's recommended to pair the dish with a cold beer on the side.

Mực một nắng

Angola

Mufete is a classic Angolan grilled fish dish originating from the capital Luanda, more specifically, a sandbar called Ilha de Luanda. Influenced by Portuguese cuisine, the central piece of this dish is grilled fish (either freshwater one like tilapia or saltwater one like horse mackerel and sardine), and it comes in two variants: light and full. The light version consists of only the fish and onion salsa, while the full version comes with additions such as beans, sweet potatoes, plantain, and cassava. Mufete was traditionally eaten at special events such as weddings and holidays. Still, nowadays, it is one of the favorite go-to dishes of Luandans (and Angolans in general), often eaten a few times per week.

Mufete

Senegal

Mulet farci &agrave; la Saint-Louisienne is a Senegalese fish delicacy from Saint-Louis. It consists of a cleaned, deboned mullet filled with a seasoned paste made with mullet flesh, parsley, cilantro, minced garlic, green onions, breadcrumbs, and tomato paste or finely chopped tomatoes. The fish can be stuffed either in its entirety or cut into larger pieces, and each piece is then filled with the fish paste. Once stuffed, the mullet is baked in a baking dish, over vegetables cut into pieces, and it is optionally drizzled with broth. Rice is typically served as an accompaniment to this fish specialty. Mullets are known as dems in Senegal; therefore, this specialty is also known as dem &agrave; la Saint-Louisienne or dem farci. The word farci is of French origin and derives from farcir, which means to stuff.

Mulet farci à la Saint-Louisienne

Saudi Arabia

Musanqarah is a traditional dish in Middle Eastern cuisine, particularly popular in Saudi Arabian region of Tabuk. The name describes a method of cooking where fish, usually a whole fish like grouper (najel) or another white fish, is baked or stewed with a mixture of spices and vegetables. The fish is cleaned, seasoned, and sometimes marinated before cooking. The dish is known for its rich, aromatic spices, such as cumin, coriander, turmeric, and black pepper, with fresh herbs like parsley often added for enhanced flavor. The fish is cooked alongside vegetables like onions, tomatoes, bell peppers, and sometimes potatoes, either saut&eacute;ed first or layered in a pot with the fish. Musanqarah is typically baked in the oven or slow-cooked on the stovetop, allowing the fish to absorb the flavors of the spices and vegetables, resulting in a tender, flavorful dish. It is usually served with rice or bread and may be garnished with lemon wedges or fresh herbs. Musanqarah is often enjoyed as a communal meal, with family and friends gathering to share it.

Musanqarah

Mussels in cream are a pot of live mussels steamed open in white wine with shallot and garlic, the cooking liquor then enriched with cream and parsley and poured back over the shells. The dish belongs to the whole Atlantic seaboard: in France it is moules à la crème and a Normandy standard alongside moules marinière, in Belgium it is one of the dozen preparations a mussel house lists, and in Ireland, where rope-grown mussels from Bantry Bay, Killary Harbour and the Donegal coast supply most of Europe, it is the usual way a pub or seafood bar serves a kilo bowl with brown bread or chips. The cream version is a step up from marinière in richness and a step down in purity, and it exists because the liquor the mussels release is so good that a spoon of cream turns it into a sauce without any other work.

The mussels are scrubbed and debearded, and any that stay open when tapped or feel heavy with sand are thrown out. Shallot and garlic are softened in butter in a wide pot, a glass of dry white wine goes in and boils for a minute, then the mussels in a single batch, lid on, over high heat for three to five minutes with one shake of the pot, until the shells open. The mussels come out, the liquor is strained if gritty and reduced briefly, and double cream is added at roughly a quarter of the volume of liquor, brought back to a simmer, seasoned with pepper and finished with chopped parsley; salt is almost never needed because the mussels bring their own. Some kitchens thicken with a roux or a spoon of flour, which produces a heavier, chowder-like sauce. The mussels go back in to coat and the whole thing is served at once in a deep bowl.

Count the closed shells first: a few unopened mussels are normal and should be left, but more than a handful means the pot was crowded or the mussels were tired. The flesh should be plump, orange or cream coloured, and tender, not shrunken and rubbery, which is the sign of overcooking; the sauce should be thin enough to drink from the shell and spoon with bread, cream-coloured rather than white, and taste of mussel liquor and wine first with the cream behind. Mark down a sauce so thick it clings like a soup, a floury or gluey texture, a grainy or sandy mouthful, any mussel that smells of anything but the sea, and a bowl where the mussels are small and the shells are mostly empty. The bread or chips are there to deal with the sauce, and a good bowl leaves none behind.

Mussels in Cream

<div>
<div>
<div>
Mydia saganaki is a traditional dish that combines mussels (mydia in Greek) with the cooking style of saganaki. Saganaki refers to the small, two-handled pan in which various Greek dishes are prepared. Therefore, mydia saganaki is a dish where mussels are cooked in the said pan, in a tomato and wine sauce, often with onions, garlic, and various herbs. Also, often feta cheese or another Greek cheese is melted on top. It's typically served right in the small pan it was prepared in, with crusty bread to mop up the delicious sauce. 
</div>
</div>
</div>

Mydia saganaki

India

Nadan meen curry is a traditional fish curry typical of the Kerala region in India, "nadan" translating to rustic or traditional, and "meen" meaning fish in Malayalam, the local language. This curry is recognized for its robust flavors, attributed to the luscious combination of coconut milk and a variety of spices like fenugreek seeds, mustard seeds, and curry leaves, coupled with the tangy presence of tamarind or kokum. The fish, usually a type that's local and fresh, is simmered gently in this rich, aromatic gravy until it's cooked to perfection. Often, slices of green mango are added for an extra layer of tartness, complementing the spicy, creamy nature of the curry. Nadan meen curry is typically served with rice or a traditional flatbread, offering a heartwarming meal that reflects the coastal culinary heritage of Kerala.

Nadan meen curry

Fried najel is a dish made from a type of fish known as najel (wild coral grouper), which is commonly found in the Red Sea, particularly along the coasts of countries like Saudi Arabia, Sudan, and Egypt. The dish typically involves cleaning and seasoning the fish, often with a blend of spices that may include cumin, coriander, garlic, and lemon juice, which complement the fish's natural flavors. The seasoned fish is then coated in flour or a light batter and fried until golden brown and crispy on the outside, while the inside remains tender and moist. It is often served with a side of rice, salad, or flatbread, and sometimes accompanied by sauces or dips like tahini or a spicy chili sauce.