Seafood Dishes

This hearty Korean soup consists of mudfish (loach), chili paste, soybean paste, and ginger, while the most common additions include various green vegetables such as mustard greens, scallions, and cabbage. In Seoul, the soup is prepared with the whole fish, but the most popular version comes from Namwon where the mudfish is typically ground. Chueotang is praised for its health benefits and is best consumed from July throughout November when the mudfish are in season. It usually comes served with rice and traditional Korean side dishes (banchan).

Chueotang

Peru

Chupe de camarones is a popular Peruvian shrimp (or prawn) chowder with a long and unusual history. The chowder is typically made with fish stock, fresh shrimps, onions, garlic, and yellow potatoes, while rice, beans, carrots, and peas are used often, but not always. The dish is traditionally served in deep bowls and garnished with parsley. In recent years, food historians have revealed that chupe de camarones actually evolved from a thick Arequipe&ntilde;o stew made with potatoes, llama meat, and herbs. The dish was called chuwa misa (lit. deep bowl) and was prepared before the 16th century. After the Spanish conquest, locals started to catch shrimps, preparing shrimp ceviche and shrimp saute&eacute; in the process. The Spaniards brought some new ingredients to the region, such as milk and cheese, and added them to the shrimp saut&eacute;e, resulting in the creation of chupe de camarones.

Chupe de camarones

Chupe de mariscos is a traditional and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth is typically made from fish stock or the cooking liquid from the seafood. It's thickened with rice, while other common ingredients include potatoes, choclo, onions, garlic, tomatoes, and peas. What sets this dish apart from other soups is the addition of dairy. Evaporated milk or fresh milk is often added to give the soup a creamy consistency, and some versions might also have a touch of cheese, which is melted into the soup. Aji peppers, typically aji amarillo (a yellow chili pepper), give the chowder its characteristic color and a hint of heat. The soup is also seasoned with salt, pepper, cumin, and fresh herbs like coriander or parsley. Towards the end of the cooking process, eggs are usually cracked into the simmering soup, where they poach in the hot liquid. Chupe de mariscos is typically served hot, garnished with fresh herbs. Given its hearty nature, it's often enjoyed as a main dish rather than a starter.

Chupe de mariscos

Chupe de pescado is a traditional and Ecuadorian fish soup that's especially popular during Lent. Although it doesn't take too long to prepare the soup, it contains many ingredients, such as white fish (usually cod), flour, olive oil, tomatoes, carrots, potatoes, onions, garlic, squash, peas, lima beans, corn, mint, oregano, hot peppers, fish stock, eggs, queso fresco, bread, butter, and evaporated milk. The fish is dredged in flour, seasoned, and fried in olive oil until golden and crips. The fresh vegetables are boiled until the potatoes become tender. The evaporated milk, eggs, and fried fish are then added to the soup and cooked over low heat. Once done, chupe de pescado is usually served with chunks of queso fresco, while buttered bread is served on the side.

Chupe de pescado

Argentina

Chup&iacute;n de pescado is a delicately flavored fish stew typical of the Entre R&iacute;os region. It can be made with any fish, most commonly surub&iacute; or pat&iacute;, which is cut into fillets or cubes, and then simmered with chopped vegetables, usually potatoes, tomatoes, peppers, carrots, and onions, along with crushed garlic, fish broth, wine, herbs, spices, and seasonings. This stew is typically served hot and garnished with parsley.

Chupín de pescado

United States

Often described as a nourishing, hearty stew, and one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew that is traditionally made from the catch of the day, combined with tomatoes and wine sauce. Cioppino is often made with crabs, clams, shrimp, scallops, squid, and mussels, while the typical accompaniment might include a local favorite - toasted sourdough bread. According to a food historian named Jean Anderson, this Italian-sounding dish was invented by the fishermen from Genoa who immigrated to the US and settled in California's Bay Area. It is most likely that cioppino originated on the fishing boats, when the fishermen made use of what was readily available to make their dinner, similar to the French bouillabaisse. As for its name, some believe it stems from ciuppin, a Ligurian word meaning to chop or chopped, referring to chopping up of the various leftovers of the day's catch.

Cioppino

Ciorbă de peşte is a type of traditional Romanian sour soup made with vegetables, rice, fresh fish, and borş. The fish, 3 or 4 types (either sea bass, bream, halibut, carp, crucian, catfish, gray mullet, or luce), is boiled with a handful of rice and vegetables such as onions, carrots, potatoes, and a thick slice of celery root. It&rsquo;s seasoned with borş, parsley, and lovage, then served while still hot.

Ciorbă de peşte

Romania

Ciorbă de pește "ca-n Deltă," or fish soup in the fashion of the Danube Delta, is a traditional sour soup that is made with a combination of fish stock, fresh fish (both saltwater and freshwater fish can be used), vegetables, herbs, and borş. The fish are either left whole or cut into large chunks before they are cooked in a rich fish stock alongside vegetables such as potatoes, carrots, onions, tomatoes, parsnips, and peppers. The soup is seasoned with borş and aromatic herbs such as lovage, parsley, and chives, and it is typically enjoyed while still hot. What makes this fish soup unique is the way it is traditionally consumed; the fish soup and the fish chunks are eaten separately as a first and second course. After the soup&rsquo;s preparation, the pieces of fish are transferred to a serving platter and served with accompaniments such as mujdei de usturoi (a spicy garlic sauce) and fresh or pickled hot peppers. The fish soup, on the other hand, is poured into a serving bowl and consumed with garlic sauce, hot peppers, and warm, rustic bread or even more traditionally - with freshly prepared mămăligă (Romanian-style cornmeal mush).

Ciorbă de pește "ca-n Deltă"

Cironka is a North Macedonian dish made from a type of fish known as common bleak. The fishes are salted and left to ferment for a few days, then they are threaded and left to dry and harden. After the lengthy process, the fishes are fried and placed in hot water in order to dissipate some of the saltiness. The dish is traditionally served with oil, garlic, mint, and vinegar.

Cironka

Australia

This healthy Vanuatuan dish is prepared with a whole fish, lemon and orange slices, coconut cream, salt, and pepper. The lemon and orange slices are neatly layered on top of the fish, which is then drizzled over with coconut cream and seasonings. The whole concoction is then wrapped tightly in several banana leaves and baked until the fish is so tender that the meat falls off the bones. It is recommended to serve the dish with salads, rice, or plantains on the side.

Citrus Baked Fish in Coconut Cream

Spain

Clo&iuml;sses amb vi blanc is a traditional clam dish originating from Catalonia. The dish is usually made with a combination of clams, garlic, white wine, olive oil, parsley, salt, and pepper. The garlic is finely chopped and fried in olive oil until golden brown. The clams and wine are added to the pot, and the mixture is brought to a boil. The dish is covered and cooked over medium-low heat until the clams open. They're seasoned with salt and pepper, sprinkled with parsley, and then served in bowls with crusty bread on the side.

Cloïsses amb vi blanc

Coconut fish is the national dish of Nauru, a small island in the southwestern Pacific Ocean. The dish is made with white fish fillets, grated coconut, lime juice, flour, and eggs. In order to prepare it, the fillets are dipped in lime juice mixed with salt and pepper, then rolled in flour, eggs, and grated coconut before being fried until the coconut becomes crusted. Coconut fish is traditionally served warm with a couple of lime slices on the side.

Coconut Fish

C&oacute;ctel de conchas is a seafood delicacy typical of Salvadoran cuisine. It is a type of shellfish cocktail that usually combines black shell clams (conchas negras), diced onions and tomatoes, cilantro, and lemon or lime juice. The whole thing is dressed with a mixture of Worcestershire sauce (called salsa inglesa or salsa perrins in El Salvador), hot sauce, and salt. Typical accompaniments served with this clam cocktail include crackers, lemon halves for squeezing extra lemon juice over the cocktail, hot chili peppers, and cold beer. This refreshing specialty is especially popular during the summer season, and it is often served inside the shells for better visual effect.

Cóctel de conchas

Conch in butter sauce is a traditional dish originating from the Virgin Islands. The dish is usually made with a combination of conch, olive oil, garlic, onions, bell peppers, salt, thyme, red pepper flakes, butter, and lemon juice. The vegetables are saut&eacute;ed in olive oil, while the butter and pieces of conch are added to the pan a bit later. The dish is simmered in a bit of water until the sauce is reduced and becomes slightly thick. Once done, conch in butter sauce is traditionally served with peas and rice or fried plantains.

Conch in Butter Sauce

Portugal

Conquilhas &agrave; Algarvia is a traditional dish from the Algarve region of Portugal, featuring small clams (conquilhas) cooked with olive oil, garlic, and black pepper. The dish is typically seasoned with lemon juice and chopped coriander and served with lemon wedges and crusty bread to soak up the flavorful sauce. It's a popular seafood dish in the region, known for its fresh, aromatic flavors and simple preparation, making it a favorite for both locals and visitors.

Conquilhas à Algarvia

Coo-coo, also known as cou cou, is the first half of coo-coo and flying fish, the national dish of Barbados. It is a well-seasoned, wet polenta with bits of okra mixed in it, working great with savory sauces like Sauce Creole. It is said that if a man finds any lumps in his coo-coo, he is free to throw his wife out of the house. Obviously, the coo-coo needs to be stirred and beaten until the texture becomes silky smooth and tender. The other half of the dish, flying fish, is part of the national emblem of Barbados as it is extremely important to the local economy. They are small and silver-blue in color, with fins that look similar to the wings of dragonflies. The boats are specially designed to catch the fish who rise out of the sea, and once caught; they are filleted and seasoned with onions, parsley, thyme, garlic, red pepper, salt, paprika, and lime juice. Once they are seasoned, the fillets are fried or steamed and served on top of the coo-coo, making a colorful, unique, and flavorful meal.

Coo-Coo and Flying Fish

France

Coquillade de la baie de Somme is a traditional dish originating from Somme. The dish is usually made with a combination of scallops, potatoes, carrots, onions, fish or vegetable stock, olive oil, salt, and pepper. The onions are saut&eacute;ed in olive oil and mixed with the stock, potatoes, carrots, and seasonings. The mixture is simmered until tender. The scallops are added to the pot and the dish is cooked over low heat for a few minutes before it's seasoned with salt and pepper and served warm. If desired, this chowder can be enriched with cream, egg yolks, and white wine.

Coquillade de la baie de Somme

Corvina al horno is a traditional saltwater fish dish in Latin American cuisine, especially popular in Chile and Peru. The dish is made with a combination of corvina sea bass, tomatoes, onions, garlic, white wine, lemon, olive oil, parsley, and salt. The onions and tomatoes are sliced, placed into a baking dish, seasoned with salt, drizzled with olive oil, and baked in the oven for ten minutes. The sea bass is placed on top of the vegetables, and it&rsquo;s seasoned with salt and dressed with a mixture of wine, lemon juice, garlic, and parsley. The dish is baked in the oven for about half an hour or until the fish is fully cooked. If desired, potatoes can also be added to the dish, and they&rsquo;re often baked with vegetables.

Corvina al horno

Cotriade is a traditional fish stew originating from the south of Britanny. The stew is made with different types of fish such as mackerel, hake, red mullet, conger eel, sprats, and herring, along with onions, garlic, potatoes, leeks, oil, and vinegar. The dish is usually flavored with bouquet garni. When served, the broth is eaten first, followed by the fish and vegetables. It's sometimes poured over toasted baguette or similar bread. The more fish there is in the stew, the better the cotriade. In the past, cotriade was an everyday dish for local fishermen and their families. It's recommended to pair the stew with a glass of dry white wine on the side.

Cotriade

Cozze gratinate is a traditional mussel-based dish originating from Italy. Although there are many recipes, the dish is usually made with a combination of mussels, garlic, breadcrumbs, parsley, olive oil, oregano, salt, and pepper. The mussels are scrubbed, cleaned, and placed in a large pan over high heat until they open. The half-shells with the mussels are then placed into a roasting pan, sprinkled with parsley, oregano, and garlic. The mussels are drizzled with olive oil and sprinkled with breadcrumbs before they're baked for a few minutes, seasoned with black pepper, and served. It's recommended to serve the dish with lemon wedges on the side.