Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dophins have been consumed as food, though that happens to a lesser extent these days. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia.
An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really sweet as it is simmered in an umami stock consisting of scallops, chicken and abalone broth.
A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.
Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Aljotta is a hearthy, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size. This soup calls for the whole fish – head and tail included – in order to develop the best flavour possible. Because eating meat during Lent was not permitted, Aljotta was very popular during Lent.
According to the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters. This is then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.