Seafood Dishes

Abaco baked grouper is a traditional fish dish originating from the Bahamas. The dish is made with a combination of grouper fillets, minced onions, chopped tomatoes and bell peppers, salt, pepper, and oil. The tomatoes, onions, and bell peppers are cooked in oil until tender. Grouper fillets are placed into a greased baking dish, and they&rsquo;re topped with the vegetables and seasoned with salt and pepper. The dish is baked in the oven until the fish is fully cooked and flaky, and abaco baked grouper is then ready to be enjoyed.

Abaco Baked Grouper

This traditional Portuguese bread soup combines cod, rustic bread, and a flavorful broth that is generously seasoned with garlic, olive oil, and fresh herbs. The whole soup is usually topped with a poached egg, and the cod is either left whole or mashed with bread to achieve a thick and creamy consistency. Always served hot, a&ccedil;orda de bacalhau is usually enjoyed as a filling main course.

Açorda de bacalhau

Though similar to the traditional shellfish bread soup, a&ccedil;orda de camar&atilde;o is prepared exclusively with shrimps. The flavorful seafood broth is combined with bread, saut&eacute;ed onions, cooked shrimp, and olive oil into a creamy mash that is thickened with eggs and generously seasoned with cilantro. The soup is typically garnished with shelled shrimps, and it is recommended to serve it warm and freshly prepared.

Açorda de camarão

This seafood version of the popular and versatile Portuguese a&ccedil;orda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, saut&eacute;ed onions, and cilantro, with various shellfish such as shrimps, cockles, or clams. Eggs are added last and are vigorously mixed with the bread base, allowing them to cook and provide the desired thickness. A&ccedil;orda de marisco is traditionally decorated with shelled shrimp and cilantro and is recommended to be enjoyed warm and freshly prepared.

Açorda de marisco

Italy

One of Italian classics, acqua pazza (lit. crazy water) is a traditional Neapolitan way of poaching fish whose origins date back to the Middle Ages. Originally, because of the high duty on salt which was back then an unavailable commodity, the local fishermen used to prepare acqua pazza by poaching the day's catch in seawater. This simple broth was flavored merely with some olive oil and tomatoes if they were at hand. Over time, the recipe has evolved, and acqua pazza became a much sought after dish all along the Italian coast, especially popular with tourists on the island of Capri during the 1960s. Today, aside from various white fish such as bass, cod, perch, and halibut, the ingredients used to make this light, yet filling soup typically include pomodorini or cherry tomatoes, fennel, olives, peppers, celery, carrots, and sometimes even capers. Flavored with olive oil, white wine, garlic, and parsley, the delicious broth is spooned over the fish. Acqua pazza was once a poor man's staple but nowadays goes a long way when dipped with bread and paired with some light Italian white wines.

Acqua pazza

Adobong hipon is a traditional dish originating from the Philippines. This type of Filipino adobo is made with a combination of shrimps, soy sauce, vinegar, garlic, peppercorns, oil, and salt. The shrimps are peeled and left with their tails and heads intact, and then marinated in a mixture of crushed garlic, soy sauce, vinegar, and peppercorns. Once marinated, the shrimps are stir-fried in hot oil and then shortly simmered in a mixture of leftover marinade and water. If desired, onions, scallions, or chili peppers can also be added to this adobo. Adobong hipon is often served with rice on the side.

Adobong hipon

Adobong hito is a traditional stew originating from the Philippines. This type of adobo is made with a combination of catfish, crushed garlic, vinegar, ginger juice, lard, salt, and pepper. The fish is rinsed in vinegar, drained, rinsed in vinegar again, then washed in water. It is then marinated in a mixture of garlic, ginger juice, and vinegar. Once marinated, the catfish is fried in lard until crisp, covered with the leftover marinade and water, and then simmered until fully cooked. Adobong hito is typically served warm with rice on the side. If desired, the stew can be garnished with fried garlic and chopped scallions.

Adobong hito

Adobong isda is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of fish (any type of medium-sized fish, such as galunggong or round scad), soy sauce, vinegar, garlic, bay leaves, peppercorns, water, and salt. The fish is rubbed with salt, covered with water and soy sauce and simmered. The garlic, bay leaves, peppercorns, and vinegar are added to the pot, and the fish stew is simmered until the liquid is reduced and the ingredients are tender and fully cooked. Adobong isda is typically served warm with white rice on the side.

Adobong isda

Philippines

Adobong pugita is a Filipino specialty originating from Occidental Mindoro. This adobo dish is made with mature octopus that's cooked in a combination of vinegar and soy sauce. Other common ingredients include garlic, onions, oil, and bay leaves for flavoring. The octopus is marinated, drained, then placed into a pan with saut&eacute;ed garlic and onions. The dish is seasoned with salt and pepper and it's then traditionally served warm with steamed rice on the side. The key to success is to cook the octopus quickly, because it becomes rubbery and chewy if overcooked. Adobong pugita is usually eaten for lunch or dinner, but it can also be served as an accompaniment to beer.

Adobong pugita

Adobong pusit is a traditional dish that's a part of the famous adobo group of dishes. The dish is prepared with a combination of fresh squid and its ink, soy sauce, vinegar, garlic, salt, sugar, oil, onions, and tomatoes. The squid is first boiled in a mixture of soy sauce and vinegar, and it's then saut&eacute;ed in a combination of garlic, onions, and tomatoes. It's important not to overcook the squid as its texture will become rubbery. This simple squid stew with robust flavors is sometimes accompanied by vegetable-based dishes on the side.

Adobong pusit

Aguadito de mariscos is a traditional soup known for its vibrant green color and its capacity to "revive" or reenergize the eater, making it a popular remedy for hangovers. The soup's signature green color comes from coriander, which is blended with garlic, onions, and peppers to create a flavorful base. This mixture is then saut&eacute;ed to release its aromas before broth is added. As the name suggests, a medley of seafood, including shrimp, mussels, squid, and sometimes fish, is added to the soup. The freshness of the seafood is paramount, as it's the star of the dish. Rice is a common ingredient, providing some starchiness to the soup. Often peas, corn, and bell peppers are added for extra flavor and texture. The soup sometimes includes potatoes, which absorb the rich flavors of the broth. While the soup has a fresh, herby flavor from the coriander, it can also have a spicy kick, usually from aji amarillo (yellow chili pepper) or other Peruvian chili peppers. Aguadito de mariscos is typically served hot, garnished with lime wedges. The lime's tanginess complements the soup's flavors and enhances its refreshing quality.

Aguadito de mariscos

South Korea

This spicy South Korean dish is traditionally prepared with monkfish or angler. The traditional Masan-style version is made by drying the fish and then steaming it with gochugaru chili flakes and doenjang soybean paste. Other versions available throughout the country are usually braised with the spicy sauce, and both types are traditionally accompanied by bean sprouts, minari (water dropwort), sea squirt (mideodeok), or shrimps. It is believed that the dish was created sometime in the 1940s at a Masan fish market in Changwon. Since monkfish and angler have somewhat of an ugly appearance, the species were largely ignored by the fishmongers and the general public. Nowadays, the fish is considered a delicacy because of its firm but tender flesh, and it usually comes with a high price tag. Agujjim is typically served as a communal dish with rice on the side, but it is occasionally enjoyed as anju&mdash;a type of dishes served on small plates which are paired with alcoholic drinks.

Agujjim

Aj&iacute; de langostinos is a traditional dish originating from Peru. It's usually made with a combination of shrimps, onions, oil, butter, yellow peppers, white wine, heavy cream, thyme, tarragon, salt, and pepper. The shrimps are boiled until pink, drained, and set aside. The onions are saut&eacute;ed in oil until soft and mixed with thyme, tarragon, yellow peppers, and white wine. The mixture is seasoned with salt and pepper and mixed with heavy cream in order to thicken the sauce. The shrimps are added near the end of cooking, and the dish is traditionally served with Peruvian-style white rice on the side.

Ají de langostinos

Spain

Ajoarriero is a traditional dish originating from the Basque Country and Navarre. It consists of shredded salt cod that's combined with chopped ingredients such as tomatoes, garlic, onions, red and green peppers, hot peppers, and potatoes. In the past, the dish was cooked in a clay pot over a fire, and the preparation was a communal affair in which the amount of garlic depended on the number of diners. In some regions, people added crab or beaten eggs to the dish. Nowadays, ajoarriero is traditionally served in an earthenware dish, and it's often garnished with parsley on top.

Ajoarriero

Akotonshi is a traditional crab dish originating from Ghana. The dish is made with a combination of crab meat, ginger, onions, tomatoes, tomato paste, bell peppers, paprika, hot peppers, dried shrimp, breadcrumbs, parsley, oil, salt, and spices such as nutmeg, cumin, and thyme. The ingredients are saut&eacute;ed in oil, mixed with the crab meat, and the mixture is then spooned into crab shells or individual ramekins. The dish is sprinkled with breadcrumbs and placed under a broiler. When served, akotonshi is usually garnished with chopped parsley.

Akotonshi

Alb&oacute;ndigas de bacalao are Spanish cod meatballs, especially popular in the cuisine of Aragon. The meatballs are made with a combination of potatoes, cod, garlic, eggs, parsley, flour, and tomatoes. The potatoes are cooked with their skins on, and when done, they're mashed with cod into meatballs along with garlic, parsley, and eggs. The meatballs are rolled in flour, then fried before being combined with a simple tomato sauce. It's recommended to serve the dish with freshly made bread or crispy croutons.

Albóndigas de bacalao

Aljotta is a traditional soup that is especially popular during Lent, when meat is forbidden. Fish is the key ingredient used in this soup &ndash; head and tail included, and it is usually made with small fish such as rockfish. The fish is combined with fried onions, garlic, water, tomatoes, and flavorings such as mint and bay leaves. The soup is then strained and rice is added until fully cooked. All that remains is to garnish the soup with parsley and add a squeeze of lemon into it, and aljotta is ready to be consumed.

Aljotta

All i pebre is a traditional signature dish of Valencia and the surrounding area, although its origin is in the Albufera wetlands near the city. The name of the dish means garlic and pepper, referring to the sauce, a key component of the dish. Other ingredients include eel and potatoes, but the eel can be replaced with other types of fish, while the potatoes are often replaced with bread. However, the spicy sauce consisting of olive oil, garlic, and paprika is essential. The dish is often prepared in an earthenware bowl, and once done, it's served with bread on the side, which is used for dipping.

All i pebre

Almejas a la marinera is a traditional dish originating from Galicia. It&rsquo;s made with a combination of fresh clams, onions, garlic, tomatoes, piment&oacute;n, olive oil, parsley, and dry sherry or white wine. The dish is cooked until the clam shells open and the sauce develops a slightly thick consistency. When served, almejas a la marinera is traditionally accompanied by bread for mopping up the sauce. The dish can be found in most bars and restaurants in the region.

Almejas a la marinera

The star ingredient in this hearty Korean soup is fresh or marinated pollack roe (myeongnan). The soup consists of a spicy broth, typically dashi-based, which is seasoned with gochujang paste. Apart from the roe, the soup usually incorporates sliced daikon radish, scallions, bean sprouts, and occasionally tofu or other additions. It is traditionally served with rice on the side, and it pairs well with soju&mdash;traditional Korean spirit.