fish & seafood
Dishes with fish and seafood as ingredient.
Ceebu jën (thiéboudienne)
Fish simmered in a rich tomato broth with cassava, cabbage, carrot, and eggplant, then served over rice cooked in that same flavorful liquid. Known in Senegal as ceebu jën (or thieboudienne), this is the country's national dish and a centerpiece of family meals and celebrations across West Africa.
Moroccan fish tagine
A whole fish marinated in a bright, spiced chermoula, then layered into a tagine with potato, tomato, and onion, topped with lemon and chile, and simmered until everything comes together into one dish. Classic Moroccan fish tagine, traditionally made with sea bream or another firm white fish, built almost entirely from pantry spices and whatever vegetables are at hand.
Koftet el gambari (shrimp kofta)
A coastal Egyptian classic that rarely makes it onto English-language menus: raw shrimp blended with garlic, onion, and warming spices, bound with ground rice, shaped into small croquettes, fried until golden, then simmered briefly in a light tomato sauce. Known at home as koftet el gambari (shrimp kofta), it's especially associated with the Mediterranean coast around Port Said and Damietta, where shrimp and rice are both everyday staples. Served simply, with sliced tomato and lettuce alongside.
Oyster stuffing
An American classic from the days when oysters were cheap and everywhere. Soft bread, butter, celery and herbs, folded through with shucked oysters and their briny liquor, then baked until the top goes crisp. It tastes luxurious now, which is the opposite of how it started.
Char kway teow
Stir-fried seafood with Asian greens
Plump prawns, tender squid, and delicate white fish get a quick sear until lightly golden, then meet a lush tangle of baby bok choy and choy sum. Green onions, garlic, and fresh ginger perfume the whole thing, while a savory splash of soy, oyster, and mild chili sauce brings it all together. It's a bright, fresh celebration of the sea and the garden, popular across coastal Asia and easy to bring to your own table.
Food symbolism in art
Curried crab
Sweet, delicate lump crab meat is gently folded into an aromatic blend of curry powder, fresh herbs, and a hint of chili heat, creating a rich and fragrant mixture that is both comforting and exciting. The addition of breadcrumbs gives it substance, and it's all baked until golden and bubbling.
Traditionally served in individual casserole dishes or even cleaned clamshells, curried crab is a dish that perfectly balances warmth from the curry with the fresh flavors of cilantro, parsley, and green onion.
Simple crawfish Monica
A rich and satisfying combination of tender crawfish tails, sautéed garlic and onions, and a luscious cream sauce spiked with Creole seasoning, all tossed with pasta.
Coconut spinach shrimp (Bahamian style)
This recipe begins with a bright, zesty marinade that infuses the shrimp with layers of flavor before they are quickly sautéed. The spinach is then wilted in the remaining marinade, absorbing all the goodness, creating a dish that is both nourishing and deeply satisfying. It’s a soulful, one-pan meal that brings a taste of island sunshine to your kitchen table.