A simple, one-pot fish stew of Portuguese ancestry cooked in the style now typical in Goa. Bread essential!

With notes of Japanese flavours, crispy-fried oysters are served on a bed of steamed seaweed and dressed with wasabi-infused soy sauce.

A simple and quick-to-make fish curry based on Bute Street Seafoodie's fish masala and flavoured with lime, green chillies and coriander.

A truly classic Neapolitan dish of squid-ring shaped pasta served with squid rings. A very simple recipe and a simply delicious one!

A Serbian home cook's own recipe for fish marinated in garlic, herbs, wine and olive oil and baked with turmeric-infused rice.

The very popular Indian street food Aloo Tikkis are stuffed as they would be in northen India but here with a spicy brown crab meat mixture.

A very simple and rustic preparation of seafood and rice with a traditional Portuguese heritage.

Brown crab meat, softened leek and spinach star in as simple a cannelloni recipe as you could hope for.

A light and healthy dish of steamed lemon sole served with crushed cherry tomatoes and spiked with a gremolata dressing.

With vibes of a calçotada, Romesco sauce graces a plate of chargrilled fish and chargrilled spring onions for a smoky, simple plate.

Gnocchi served in a rich, luxurious and indulgent sauce based on brown crab meat, brandy and a lot of cream! Tomato and tarragon garnish.

The simplest of springtime dishes in which cuttlefish is dressed with a wild garlic take on the classic Italian green sauce.

The ever popular samosa gets a seafoodie twist with a filling of brown and white crab meat, herbs and spices.

Grilled marinated squid dressed in a spicy red pepper and garlic sauce with roots in Portugal.

Spring in a pastry case! Smoked trout and seasonal veg combine in an otherwise classic quiche recipe.

A pretty classic spring roll recipe is given a twist by featuring brown crab meat as the star ingredient. Dipping sauce of course!

Mussels take a starring role in a fragrant and mildly-spiced, coconut-laced soup that makes for a warming starter or fish course.

Smoked mackerel is layered into an otherwise classic Potato Dauphinoise to create a comforting pescatarian main course.

A lesser-known crab dish from Singapore, here using just claws (for easiest-pickings) coated in a spiky black pepper sauce.

Cockles coated in a crispy flour and polenta mix, deep-fried until golden. Dusted with salt and fresh chilli, served with chilli vinegar.