Category Archives: Seafood

Belgium ❀ Moules Frites

You didn’t seriously think I was done with Belgium, did you?  Yes, baking Jesus-shaped Christmas bread last month was fun and all, but I hardly did it justice in my eggnog-sodden state.  Plus cougnou is more of a regional speciality, and I can hardly claim to have covered this country if most of my Belgian friends haven’t even heard of it.  No.  I live in Brussels and was determined to do right by my adopted country.  Witness, then, the fabled moules-frites (or mosselen-friet, if you’re Flemish-speaking).

Continue reading

Tagged , , , , ,

Bangladesh ❀ Shorshe Maach

Happy New Year to all my lovely Where The Food Is readers!  After a pretty quiet few weeks, during which I ate far too much and blogged rather too rarely, the blog is back with a new country and a cracking new recipe to go with it.  It’s finally the turn of long-neglected Bangladesh, and I couldn’t have asked for a better dish to kick off 2012.  Shorshe maach, a fiery fish and mustard curry, is a wonderful antidote to the mince-pie laden, butter-drizzled gluttony of the past few weeks.  It’s light on calories but packs a real flavour punch thanks to a few secret ingredients.

Continue reading

Tagged , , , , , , ,

Bahrain ❀ Spicy Baked Fish with Sweet Muhammar Rice

As I sit writing this, our apartment is still fragrant with the memory of today’s Bahraini lunch.  The garlicky and citrussy flavours of the baked fish mingle with the rosewater, cloves and cardamom that scented the sweet rice we served with it.  Today was a bumper day, and the recipes not at all difficult to make.  Who knew that such a small and relatively unknown country held such culinary promise?

Continue reading

Tagged , , , , ,

The Bahamas ❀ Cracked ‘Conch’ with Rice and Peas

This week I plunged into the B’s, diving straight into the warm, briny waters of the Bahamas.  For a country so small, what a doozy it turned out to be.  As it turns out, Brussels is nothing like Nassau, and ingredients that are commonplace in the latter are well nigh impossible to find in the former.   After much careful substitution, reading and strategising, I bring you my unique twist on a classic Bahamian dish:  deep-fried conch.  I warn you – it’s not for the weak-willed or for those scared of strange seafood.  It’s served with a less daunting staple of the island chain, rice and beans – or ‘rice and peas’ as it’s known in the Bahamian dialect.

Continue reading

Tagged , , , , , , ,
%d bloggers like this: