Fish & Seafood Recipes
- Smoked Haddock and Shrimp Terrine
- Cod with mushrooms in cider.
- Cod with Bacon and Cabbage.
- Stewed Cod
- Crawfish Recipes
- Potted Crawfish
- Crawfish Yvonne
- A Curry of Crawfish
- Cured salmon
- Salmon tartare
- Shrimp Pudding - from London England Cooking
- Shrimp Pudding - from English Puddings: Sweet and Savoury
- Barbecued shrimp
- Seethed mussels
- Mackerel cooked a traditional way, with cider.
- Grilled Mackerel brushed with cider
- Norman mackerel with gooseberries
- Soused mackerel
- Flounder poached in cream
- Roast trout with bacon
- Trout fried in oatmeal
- Bajan crab backs
- Cipaille the oldest way
- Oyster stew
- Haddock baked in Madeira
- Anchovy essence
- A curry of shrimp… and pears.
- Potted shrimp
- Potted trout.
- Potted crab.
- Potted salmon.
- Dublin lawyer.
- Crispy sole with anchovy cream.
- Oyster stew.
- An eighteenth century oyster and kidney pie.
- A note on steak & oyster tartare, with a recipe.
- An oyster omelet.
- Hangtown Fry.
- Grilled oysters.
- Hugh Fearnley-Whittingstall’s oyster, celeriac and leek soup
- Alexandre Dumas’ supermignonette for oysters.
- Angels on horseback.
- Boiled Turkey with Stuffing and Celery Sauce
- Oyster and sausage pie
- An ancient English sauce of oysters
- Salmon with oysters an Irish way.
- Broiled oysters from the
Union Oyster House in Boston. - Lady Clark’s oyster sauce for steaks.
- A robust Rhode Island mignonette.
- A sauce for oysters from Little Town in New York City.
- Pickled oysters.
- Pickled shrimp.
- A couple of creative consommés featuring shellfish (or not).
- Beef shank and oyster stew with Port.
- Portuguese roast clams, sausage & cabbage.
- A good crab salad from the Fanny Hill Cook Book, or, ‘Marquise d’Salade with crafty ebbing undressing’
- A wartime courtbouillion: The vicomte de Mauduit’s Truite Au Bleu.
- A premonition of Husk and Nobu: In 1940, a French aristocrat forages for British food, including crawfish.
- Beef brisket stuffed with bacon, oysters and parsley
- Biddlesdale breakfast curry
- Curried cod
- Colonel Arthur Robert Kenney-Herbert’s 1891 ‘Ceylon’ curry of shrimp and cucumber.
- Oyster and bacon pie.
- Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.
- A Scottish fish pie with a simpler English variation embedded in the Notes.
- A Scottish scallop pie.
- An unconventional dish of curried scallops from the Editor
- Mrs. Grant’s ‘anchovie tosts’
- Bloody cod
- A spread of ‘Whales’ fashioned from canned sardines
- Sardine and blue cheese sandwiches
- Fast potted salmon
- Richard Bradley’s instructions “To boil Fresh Salmon.”
- Edna Lewis’s panfried oysters.
- Robert Owen Brown’s smoked mackerel with blue cheese, spinach and potatoes.
- Cod chowder.
- Clear Rhode Island chowder.
- A clam soup from the Hebrides.
- An eccentric shrimp soup laced with rum.
- Sardine sandwiches
- Tuna and bacon sandwiches from Ambrose Heath.
- An unconventional dish of curried scallops from the Editor.
- An “utterly inauthentic” maritime kedgeree.
- Victor Gordon’s “trout and berries.”
- Alice Bradley’s anchovy savories, which she calls canapes.
- Ruby Tandoh’s fish pie.
- Margaret Stout’s ingenious salt cod pie
- Lax pudding.
- Jonathan Meades’ smoked haddock soup.
- “Canapés Ivanhoe”
- Salmon baked with a smear of English mustard, malt vinegar and herbs.
- Lamb stuffed with oysters
- Oyster stew from an early eighteenth century Irish kitchen manuscript.
- A good early modern sauce for fish from Mary Cannon’s Commonplace Book , edited with commentary by Marjorie Quarton.
- A recipe for Scotch oysters from an Irish source
- Oysters with apples and black pudding
- Winter’s Kedgeree
- Crawfish soup
- Crabmeat maison
- Edna Lewis and Scott Peacock’s shrimp paste
- A southern expression of curried shrimp and lemon rice to enhance it.
- Devilled kidneys and something from the Gulf of Mexico via the North Sea (not oil).
- Hot devilled crab
- Boulestin’s layered salmon terrine from Robin McDouall via Clubland Cooking.
- Smoked trout mousse from Robin McDouall’s Clubland Cooking.
- The BFIA macaroni and cheese recipe
- Classic English Curried Shrimp from Locke-Ober
- Potted Salmon
- A satanic dinner on the fly from Time is of the Essence, including a detour through The Prawn Cocktail Years .
- Jamaican Miscellany, along with a good recipe for shrimp.
- Mrs. Johnstone’s Anchovy Sauce, including a nod to Mrs. Grigson and her hopes for the revival of melted butter.
- Horseradish ice cream for cold salmon