Seafood Dishes

Spain

Bullinada is a traditional seafood and potato stew, associated with the Catalan cultural and historical domain, which means both the Spanish Catalonia and French Catalonia (the region of Pyr&eacute;n&eacute;es-Orientales). Bullinada is a warm, creamy, and nourishing dish mostly prepared during winter. When talking about seafood, bullinada can be prepared several ways: with only white fish, with only shellfish and prawns, or with a combination of all. This stew is served with fresh, crusty bread and paired with a light, white wine.

Bullinada

Japan

Buri daikon is a traditional dish consisting of buri (yellowtail fish) and daikon radish. Other ingredients that are typically used in the dish include ginger, water, sake, sugar, and soy sauce. The fish is simmered in water, sugar, soy sauce, and sake, producing gelatinous dashi. The daikon is peeled and cut into rounds, then in halves. Once all of the ingredients have been cooked, the dish is left to cool completely, and it's then served reheated or at room temperature. It's especially popular during winter as a warming dish.

Buri daikon

Italy

Buridda is a famous Italian seafood stew (occasionally also classified as soup) with numerous modern varieties. Traditionally, it was a fisherman&rsquo;s dish made with leftover fish, usually cod and dogfish, which were cut into smaller pieces and stewed together with olive oil, mushrooms, pine nuts, and capers. However, modern varieties include other types of fish such as red mullet, cuttlefish, or monkfish, and usually include onions, tomatoes, and wine. Some regional variations also include crab meat, squids, and fried anchovies, together with peas, artichokes, beets, carrot, celery or olives. The dish originated in the Ligurian area and is often referred to as the Ligurian fish stew. It is particularly connected with the city of Cinque Terre and is often mentioned as one of the most common Italian dishes available in the area. The availability of different fish and traditional vegetables have caused the creation of numerous buridda varieties, and a uniform recipe for this authentic dish is hard to provide. Traditionally, round Italian buns called galette del marinaio are served alongside buridda.

Buridda

Burrida is a traditional Ligurian fish soup that's often also described as a stew. The fish used in the burrida include rascasse, sea-hen, star-gazer, angler or frog-fish, eel, scorfano rosso, inkfish, octopus, suherello (a type of mackerel), and palombo or dogfish. The broth is made with olive oil, onions, carrots, celery, garlic, parsley, anchovies, tomatoes, and sometimes a few dried mushrooms. The combination is seasoned with salt, pepper, and basil, and the water is then added to create a broth. The fish are cut into thick slices and added to the pot, then cooked until done. In the past, burrida was served with dry bread buns known as gallette del marinaio, but nowadays it's usually served with toasted bread. In Sardinia, there's also a dish called burrida, but it refers to a different technique of serving fish such as skate or dogfish by dressing it with a sauce consisting of garlic, olive oil, parsley, pine nuts or walnuts, and vinegar. The Sardinian burrida is always served cold.

Burrida (Liguria)

Croatia

Buzara is a Croatian technique of preparing seafood by cooking it in a mixture of olive oil, wine, garlic, fresh herbs (usually parsley), and (sometimes) breadcrumbs. This method of preparation creates a flavorful sauce that gives the dish distinctive, fresh, and clean flavor and aroma reminiscent of the sea. The dish is simply seasoned with salt and pepper, while the most common choice of seafood is scampi (&scaron;kampi na buzaru) or mussels (dagnje na buzaru), but clams, prawns, lobsters, limpets, or even small fish are also often cooked using this method. Buzara can be prepared na bijelo (white) or na crveno (red), referring to the color of the sauce. White buzara is made with white wine and all the other ingredients mentioned above, while the red version calls for the addition of fresh tomatoes or tomato sauce, and in some cases, a splash of red wine instead of white. This technique of cooking is typical of coastal Croatia, especially of the Dalmatia and Istria regions, and seafood-based dishes similar to this one are commonly served with crusty bread for soaking up the delicious sauce.

Buzara

Cabbie claw is a traditional fish dish originating from Scotland. The dish consists of cod that's served in white sauce. It is usually made with a combination of cod, horseradish, parsley, mashed potatoes, hard-boiled eggs, and paprika, while the sauce consists of flour, milk, butter, fish stock, salt, and pepper. The cod fillets are simmered in a pan with parsley, salt, and horseradish. The mashed potatoes are piped around a large dish, and the fish is placed in the center. The sauce is cooked in a saucepan, then mixed with the chopped hard-boiled eggs and poured over the cod. The dish is usually garnished with parsley and paprika.

Cabbie Claw

France

Cabillaud aux herbes is a traditional fish dish originating from Provence. The dish is usually made with a combination of cod fillets, breadcrumbs, butter, olive oil, seasonings, and herbs such as parsley, tarragon, and thyme. The breadcrumbs are mixed with the herbs and seasonings, while the eggs are seasoned with salt and pepper and whisked. The cod fillets are dipped in egg wash, rolled in seasoned breadcrumbs, and fried in a mixture of oil and butter on both sides until fully cooked. Once the breadcrumbs have nicely browned, the dish is typically served with lemon wedges on the side.

Cabillaud aux herbes

Tuscan fish stew has a history that stretches back to at least 500 years ago, and was most likely invented by the frugal fishermen of Livorno who would prepare it with whatever was left in the bottom of their boats after selling more valuable fish at the market. Traditionally, cacciucco is said to have five different types of fish and seafood in it &mdash; one for each "C" in its name &mdash; octopus and squid or cattlefish go in first, while the tender-fleshed fish, mussels, and prawns are added toward the end of cooking. The stew is flavored with tomatoes, white wine, olive oil, lots of garlic, fresh sage, and dried red chili peppers. For a more substantial meal, cacciucco is most often served over toasted, garlic-rubbed bread like pane campagnolo, a Tuscan favorite.

Cacciucco

Cacciucco alla Viareggina is a traditional seafood soup originating from Viareggio. This cacciucco version is lighter than the one made in Livorno, and it has a red broth. It also doesn't contain sage and has a slightly sweet aftertaste due to generous amounts of seafood and shellfish in the soup. The stock is made with celery, carrots, bay leaves, and fish heads, while the fish stew is made with garlic, chili peppers, olive oil, cuttlefish, octopus, lots of low value fish, tomato paste, white wine, mussels, and mantis shrimp. The soup is served with the mussels on top and a slice of bread rubbed with garlic on the side. It's recommended to pair this hearty fish stew with a glass of Chianti.

Cacciucco alla Viareggina

Indonesia

Cakalang fufu is a traditional dish originating from Minahasa, North Sulawesi. The dish consists of cured and smoked skipjack tuna that's clipped on a bamboo frame. The fish is cured with a combination of salt, soda powder, and spices. It is then smoked over coconut husks for about four hours and left to cool down for two hours. If properly prepared, the meat will turn into a reddish hue and the texture will become slightly dry and crispy. The skipjack tuna has a shelf life of about a month, so it can also be bought as a gift by many travellers. It's recommended to serve cakalang fufu with steamed rice on the side.

Cakalang fufu

C&aacute; kho tộ is a Vietnamese specialty made with fatty fish cuts that are braised in traditional clay pots (tộ). The dish is usually prepared with catfish (c&aacute; m&egrave;o) or snakehead (c&aacute; l&oacute;c) that is braised and caramelized in a combination of fish sauce, sugar, and coconut water, while other additions include sliced scallions, onions, or garlic. C&aacute; kho tộ is traditionally served with rice on the side, and it is often accompanied by a bowl of canh chua c&aacute;&mdash;the fish-based Vietnamese soup.

Cá kho tộ

Calabacitas con camarones is a traditional dish that's prepared across the country. Although there are variations, it's usually made with a combination of sliced zucchini, dried shrimp, lard, tomatoes, onions, serrano peppers, salt, and pepper. The dried shrimp are soaked in warm water, then processed with the liquid until smooth. The sliced zucchini, shrimp pur&eacute;e, onions, tomatoes, and hot peppers are seasoned and cooked in lard until the zucchini are tender. The dish is served immediately, while still hot.

Calabacitas con camarones

Calamari alla marchigiana is a traditional squid dish originating from the region of Marche. The dish is usually made with a combination of small squid, salted anchovy fillets, garlic, white wine, olive oil, parsley, salt, and pepper. The garlic is saut&eacute;ed in olive oil with parsley, and the squid and chopped anchovy fillets are added to the pan. The dish is seasoned with salt and pepper and simmered over low heat for about ten minutes. The wine is stirred in, along with a bit of water, and calamari alla marchigana are then gently simmered until everything is tender.

Calamari alla marchigiana

Calamari in zimino is a traditional dish originating from Tuscany and Liguria. Although there are many variations, the dish is usually made with a combination of squid, white wine, tomato paste, Swiss chard or spinach (or both), garlic, olive oil, parsley, celery, onions, salt, and black pepper. The term in zimino refers to dishes in which the key ingredient (usually seafood) is braised in spinach or Swiss chard. The squid is cut into pieces and saut&eacute;ed in a soffritto consisting of onions, celery, parsley, and garlic in olive oil. The tomato paste is then added to the pan and simmered with the other ingredients. The chopped greens are added near the end of cooking, mixed with the squid pieces and gently braised together for a bit less than half an hour until everything is tender. It's recommended to serve calamari in zimino with a few toasted sliced of crusty bread on the side.

Calamari in zimino

Calamari ripieni is a flavorful Italian seafood dish consisting of stuffed calamari. The calamari are stuffed with a variety of ingredients including garlic, breadcrumbs, capers, pine nuts, parsley, and onions. It is recommended to use only the freshest calamari, which is also the trickiest part of the dish, as cleaning and preparing it is a lengthy process. Stuffed calamari are often paired with tomato sauce, sometimes with the addition of anchovies, and the whole concoction is then baked in an oven until tender.

Calamari ripieni

Calamars &agrave; la basquaise is a traditional dish originating from the French Basque Country. The dish is usually made with a combination of squid, onions, garlic, tomatoes, bell peppers, white wine, olive oil, pieces of chorizo sausage, salt, and pepper. The bell peppers, onions, and garlic are saut&eacute;ed in olive oil until they soften. White wine is added to the pan and the mixture is simmered until the alcohol evaporates. The tomatoes, chorizo pieces, and squid rings are placed into the pan, and the dish is then simmered for a few more minutes before serving. It's recommended to pair this squid dish with a glass of Iroul&eacute;guy Blanc.

Calamars à la basquaise

Calamars a la sitgetana is a traditional Catalan dish originating from Sitges. The dish is usually made with a combination of squid, olive oil, vegetable oil, onions, garlic, white wine, thyme, bay leaves, fennel seeds, fish stock, and parsley. The squid is sliced into rings and tentacles, and then cooked in olive oil and vegetable oil until opaque. It is then removed from the pan, and the onions and garlic are saut&eacute;ed in the same oil. Thyme, bay leaves, fennel seeds, and wine are added to the pan and brought to a boil. The dish is simmered until the squid is tender and the sauce has been reduced. The bay leaves and thyme are removed, and the dish is served in a deep bowl, garnished with chopped parsley.

Calamars a la sitgetana

Caldaro is a traditional Tuscan fish soup originating from Monte Argentario. Although there are many versions of this fish soup, the base is always fish and seafood such as squid, prawns, and monkfish, along with ingredients such as olive oil, garlic, onions, parsley, hot peppers, white wine, fish stock, and tomatoes. The onions, garlic, parsley, and hot peppers are saut&eacute;ed in olive oil. White wine is added to the pot along with the fish and seafood, and the mixture is lightly cooked. Fish stock and tomato sauce are then added to the pot and the fish soup is simmered for a few more minutes before serving. Caldaro is served in deep bowls, garnished with parsley and accompanied by sliced Tuscan bread. The fish soup is named after the pot that it's traditionally cooked in, called a caldaro.

Caldaro

The Portuguese caldeirada is a traditional and versatile seafood stew that originated as a humble fisherman&rsquo;s dish. It consists of various types of fish (which should always differ in taste and texture), numerous shellfish varieties, and, occasionally, squids and octopus. The ingredients are usually incorporated into a rich base of onions, white wine, olive oil, and tomatoes, and all of the ingredients are then generously seasoned with a variety of fresh herbs and spices such as saffron and nutmeg. Today, the dish is celebrated as a national specialty that is often served complemented with slices of crispy toasted bread.

Caldeirada

Portugal

Originating from Aveiro, famous for its eels, caldeirada de enguias is a flavorful Portuguese eel stew that is typically seasoned with saffron and accompanied by onions, potatoes, and bell peppers. The stew should be cooked on medium heat without any stirring until the potatoes are fully cooked. It is recommended to pair caldeirada de enguias with crisp white wines from the Bairrada region.