22 Traditional Seafood Recipes Inspired by Game of Thrones

Inspired by the rich culinary traditions of Westeros, this collection presents 22 seafood recipes that evoke the flavors of the Seven Kingdoms. From hearty dishes fit for a feast at King’s Landing to lighter fare enjoyed by the seafaring folk of the Iron Islands, there’s something here for every fan of the series. Get ready to bring a taste of the realm to your table!

Fisherman’s Stew – Hearty Shellfish Stew From The Shores Of White Harbor

Fisherman’s stew is a delightful dish that captures the essence of coastal living. It’s filled with fresh shellfish and has a warm, comforting broth that brings a taste of the ocean right to your table. The combination of flavors from the seafood, spices, and vegetables creates a rich and hearty meal.

This recipe is simple enough for a weeknight dinner but impressive enough for a special occasion. It’s perfect for seafood lovers and can be customized with your favorite shellfish!

Ingredients

1 pound mussels, cleaned
1 pound shrimp, peeled and deveined
1 cup diced fresh tomatoes
1 onion, chopped
3 cloves garlic, minced
4 cups fish or seafood stock
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons olive oil
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crusty bread for serving

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
Stir in the diced tomatoes, thyme, and paprika, cooking for about 5 minutes to meld the flavors.
Pour in the seafood stock and bring to a simmer. Add the mussels and cook for about 5 minutes, or until they open up.
Next, add the shrimp and cook for an additional 3-4 minutes, until they turn pink and opaque.
Season with salt, pepper, and fresh parsley. Serve hot with crusty bread for dipping.

Spiced Grilled River Trout – A Flavorful Catch Cooked Over Fire In The Riverlands

Spiced grilled river trout is a delightful dish that brings the essence of the Riverlands to your table. The smoky aroma from grilling, combined with the fresh flavors of herbs and spices, creates a mouthwatering experience. This recipe is simple enough for beginners and perfect for outdoor gatherings or cozy nights at home.

The trout’s natural richness pairs beautifully with zesty spices, making every bite a treat. Whether you’re cooking by a campfire or on your backyard grill, this dish captures the spirit of adventure and camaraderie found in the world of Game of Thrones.

Ingredients

2 whole river trout, cleaned
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, sliced
Fresh herbs (like parsley or dill) for garnish

Instructions

Prepare the Marinade: In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper.
Marinate the Trout: Rub the marinade all over the cleaned trout, including the inside. Stuff lemon slices inside the fish for added flavor.
Preheat the Grill: Heat your grill or prepare a campfire. Make sure the grill grates are clean and oiled to prevent sticking.
Grill the Trout: Place the marinated trout on the grill. Cook for about 5-7 minutes on each side or until the fish flakes easily with a fork.
Serve: Remove the trout from the grill, garnish with fresh herbs, and serve with extra lemon slices. Enjoy your flavorful catch!

Salted Cod And Root Mash – A Common Meal In The Iron Islands

Salted cod and root mash is a dish that perfectly captures the rugged simplicity of life in the Iron Islands. The combination of hearty, salty fish paired with creamy, mashed root vegetables creates a satisfying meal that is both hearty and full of flavor. It’s simple enough to prepare, making it a great option for a casual weeknight dinner or a cozy gathering with friends.

This traditional dish not only speaks to the resourcefulness of those living by the sea but also showcases how easily accessible ingredients can come together to form something truly delicious. With its blend of textures and flavors, salted cod and root mash is a meal that warms the soul.

Ingredients

2 cups salted cod fillets, soaked overnight
4 large potatoes, peeled and cubed
2 parsnips, peeled and chopped
1/2 cup milk
4 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Cod: Drain the soaked cod and rinse it under cold water. Place it in a pot of fresh water, bring to a boil, then reduce heat and simmer for about 15-20 minutes until cooked through. Remove from pot, flake into pieces, and set aside.
Cook the Vegetables: In another pot, add potatoes and parsnips. Cover with water, bring to a boil, and cook until tender, about 15-20 minutes. Drain well.
Make the Mash: Add the cooked potatoes and parsnips back to the pot. Mash them together with milk and butter until smooth. Season with salt and pepper to taste.
Combine: Fold the flaked cod into the mashed vegetables until well mixed.
Serve: Spoon the salted cod and root mash onto plates and sprinkle with fresh parsley before serving.

Crab Pie – A Coastal Favorite From The Stormlands

Crab pie is a delightful dish that brings the flavors of the sea right to your table. This savory pie is filled with tender crab meat, creamy filling, and a hint of spices that elevate its taste. It’s a simple recipe that can be enjoyed by everyone, making it perfect for gatherings or cozy dinners at home.

The flaky crust contrasts beautifully with the rich filling, creating a dish that is both comforting and satisfying. Whether you’re a seafood lover or just curious about trying something new, this crab pie is sure to impress your taste buds!

Ingredients

1 pound fresh crab meat
1 cup heavy cream
3 large eggs
1 cup shredded cheese (cheddar or Swiss)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and pepper to taste
1 pie crust (store-bought or homemade)

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, mix the crab meat, heavy cream, eggs, cheese, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper until well combined.
Roll out the pie crust and fit it into a pie dish. Pour the crab mixture into the crust.
Bake for 30-35 minutes or until the filling is set and the top is lightly golden.
Let it cool slightly before slicing. Serve warm and enjoy!

Honey-Garlic Roasted Eel – A River Delicacy In The Reach

Honey-garlic roasted eel is a delightful dish that perfectly captures the essence of river delicacies. The combination of sweet honey and savory garlic creates a rich flavor that complements the tender meat of the eel. This recipe is not only delicious but also surprisingly simple to prepare, making it a great choice for both casual meals and special occasions.

With its unique taste and elegant presentation, honey-garlic roasted eel is sure to impress your guests. Whether you’re a seafood lover or just looking to try something new, this dish is a must-try!

Ingredients

2 whole eels, cleaned and filleted
1/4 cup honey
3 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 green onions, chopped
Salt and pepper to taste
Lemon slices for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, whisk together honey, soy sauce, minced garlic, sesame oil, grated ginger, salt, and pepper.
Place the eel fillets in a baking dish and pour the honey-garlic mixture over them, ensuring they are well coated.
Cover the dish with foil and bake for 20 minutes.
Remove the foil, baste the eel with the sauce, and continue baking for an additional 10-15 minutes, or until the eel is cooked through and caramelized.
Garnish with chopped green onions and lemon slices before serving.

Smoked Sea Bass – A Northman’s Favorite Along The Shivering Sea

Smoked sea bass is a dish that captures the essence of the North, drawing inspiration from the cold, rugged shores of the Shivering Sea. This recipe offers a delicate balance of smoky flavor and tender fish, making it a delightful treat for seafood lovers. With its simple preparation, you can easily enjoy the taste of the North right in your kitchen.

The aroma of the smoked fish combined with the tangy hint of lemon creates a comforting experience that transports you to the heart of the North. Perfect for a cozy dinner or a special gathering, this dish is straightforward yet impressive, ideal for both beginners and seasoned cooks alike.

Ingredients

2 whole sea bass, cleaned and scaled
1 cup wood chips (apple or cherry wood recommended)
1 lemon, sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
Fresh herbs (such as thyme or dill)

Instructions

Prepare the Smoker: Soak the wood chips in water for about 30 minutes. Drain and set aside. Preheat your smoker according to the manufacturer’s instructions.
Prepare the Fish: Rinse the sea bass under cold water and pat dry. Rub the fish inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon slices and fresh herbs.
Smoke the Fish: Place the soaked wood chips in the smoker. Once the smoke begins to billow, place the fish on the grates. Close the lid and smoke for about 1-1.5 hours, until the fish is cooked through and flakes easily with a fork.
Serve: Carefully remove the fish from the smoker and let it rest for a few minutes. Serve with additional lemon slices and your favorite side dishes.

Fried Oyster Flatbread – A Street Snack In Oldtown

Fried oyster flatbread is a delightful street snack that embodies the rich culinary traditions of Oldtown. This dish combines crispy, golden-fried oysters with a soft, warm flatbread, creating a comforting yet exciting taste experience. The subtle brininess of the oysters pairs perfectly with the savory flatbread and crunchy cabbage, making each bite a satisfying treat.

Simple to prepare, this recipe allows you to enjoy a taste of the sea in the comfort of your home. Perfect for gatherings or a casual snack, you’ll love how easy it is to whip up these tasty treats.

Ingredients

1 cup fresh oysters, shucked
1/2 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon paprika
Salt and pepper to taste
1 cup vegetable oil (for frying)
2 flatbreads or pita breads
1 cup shredded cabbage
1 tablespoon vinegar
1 teaspoon olive oil

Instructions

Prepare the Cabbage: In a bowl, mix the shredded cabbage with vinegar and olive oil. Season with salt and let it marinate for about 10 minutes.
Coat the Oysters: In a shallow dish, combine flour, cornmeal, paprika, salt, and pepper. Dredge each oyster in the mixture, ensuring they are fully coated.
Fry the Oysters: Heat vegetable oil in a skillet over medium-high heat. Once hot, add the coated oysters and fry for about 2-3 minutes on each side, until golden brown. Remove and drain on paper towels.
Assemble the Flatbread: Warm the flatbreads on a skillet. Place a generous amount of marinated cabbage on each flatbread, followed by the fried oysters. Serve immediately and enjoy!

Octopus In Onion Broth – A Braavosi Dockside Supper

This octopus in onion broth is a dish that perfectly captures the essence of Braavos, with rich, savory flavors that transport you straight to the docks of this iconic city. The tender octopus, simmered gently in a fragrant onion broth, delivers a delightful combination of textures and tastes. It’s a simple recipe that showcases fresh ingredients, making it perfect for a cozy dinner or a special gathering with friends.

The broth is infused with aromatic herbs and spices, enhancing the natural sweetness of the seafood. As the octopus cooks, it absorbs the flavors, creating a satisfying dish that pairs wonderfully with rustic bread or over a bed of rice. Whether you’re a seasoned chef or a beginner, this recipe is straightforward and rewarding.

Ingredients

1 whole octopus (about 2-3 pounds)
2 large onions, sliced
4 cloves of garlic, minced
1 bay leaf
4 cups fish stock or water
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Octopus: Clean the octopus under cold water, removing the beak and innards if necessary. Pat dry and set aside.
Sauté the Onions: In a large pot, heat olive oil over medium heat. Add the sliced onions and minced garlic, cooking until soft and translucent.
Add the Stock: Pour in the fish stock (or water), and add the bay leaf. Bring to a simmer.
Cook the Octopus: Gently add the octopus to the pot, ensuring it is submerged in the liquid. Simmer for about 45 minutes to 1 hour, or until the octopus is tender.
Season and Serve: Remove the bay leaf, season with salt and pepper, and serve the octopus in bowls with the broth. Garnish with fresh parsley before enjoying.

Baked River Mussels – A Favorite Along The Trident

Baked river mussels are a delightful seafood dish that showcases the simple yet rich flavors of the Trident region. They offer a pleasing combination of briny sweetness and a tender texture that makes them a beloved choice for many. Plus, this recipe is easy to follow, making it a great option for both seasoned cooks and beginners alike.

The mussels are typically topped with a crunchy breadcrumb mixture, adding a satisfying contrast to the soft interior. This dish is perfect for gatherings or a cozy dinner at home, and it pairs wonderfully with a fresh salad or a glass of white wine. Here’s how you can prepare your own baked river mussels!

Ingredients

24 fresh river mussels
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 lemon, cut into wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C). Clean the mussels under cold water, scrubbing the shells to remove any dirt. Discard any that remain open after a gentle tap.
In a bowl, combine the breadcrumbs, Parmesan cheese, olive oil, garlic, parsley, salt, and pepper. Mix until the ingredients are well combined.
Place the cleaned mussels on a baking sheet, open side up. Spoon the breadcrumb mixture evenly onto each mussel.
Bake in the preheated oven for about 15-20 minutes, or until the mussels are cooked through and the topping is golden brown.
Remove from the oven and serve with lemon wedges for squeezing over the top.

Grain-Crusted Sardines – A Simple Dorne Breakfast

Grain-Crusted Sardines are a delightful nod to the coastal flavors of Dorne. This dish blends the natural taste of fresh sardines with a crunchy grain coating, making it not only tasty but also easy to whip up for breakfast. The combination of textures and flavors creates a satisfying start to your day, with a hint of Mediterranean flair.

Perfect for those who appreciate simple yet flavorful meals, these sardines are packed with omega-3s and can be served alongside a fresh salad or crusty bread. Ready to bring a touch of Dorne to your kitchen? Here’s how to prepare them!

Ingredients

4 fresh sardines, cleaned
1 cup breadcrumbs
1/2 cup cornmeal
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
2 tablespoons olive oil
Fresh lemon wedges, for serving

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine breadcrumbs, cornmeal, smoked paprika, salt, and pepper.
Dip each sardine into the beaten egg, allowing any excess to drip off, then coat with the breadcrumb mixture.
Place the coated sardines on the prepared baking sheet. Drizzle with olive oil.
Bake for 15-20 minutes or until the sardines are golden brown and crispy.
Serve hot with fresh lemon wedges for squeezing over the top.

Seaweed And Saltfish Soup – A Common Bravosi Household Dish

This Seaweed and Saltfish Soup is a delightful dish that showcases the unique flavors of Bravos, a city known for its coastal influences. The combination of tender seaweed and savory saltfish creates a comforting and warm meal that’s simple to prepare. Its umami-rich taste is both satisfying and refreshing, making it perfect for any time of year.

This recipe highlights the essence of traditional Bravosi cooking, bringing together ingredients that are both readily available and rich in flavor. It’s a quick dish that doesn’t require extensive cooking skills, allowing anyone to enjoy a taste of the Seven Kingdoms right at home.

Ingredients

4 cups fish stock or water
1 cup dried seaweed (wakame or nori)
1 cup saltfish, soaked to remove excess salt
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon chili flakes (optional)
Fresh herbs for garnish (parsley or cilantro)

Instructions

Prepare the Fish: If using saltfish, soak it in water for several hours or overnight to reduce the saltiness. Rinse and cut into bite-sized pieces.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant.
Add Stock and Seaweed: Pour in the fish stock (or water) and bring to a simmer. Stir in the dried seaweed and let it cook for about 5 minutes until it’s tender.
Add Saltfish: Gently add the pieces of saltfish to the pot and let them cook for an additional 10 minutes. Season with black pepper and chili flakes if using.
Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy your comforting bowl of Seaweed and Saltfish Soup!

Charred Clam Skewers – Grilled Street Food From The Free Cities

Charred clam skewers are a delightful treat inspired by the bustling street food of the Free Cities. These skewers offer a smoky flavor with a hint of brininess, making them a perfect choice for seafood lovers. Easy to prepare and quick to grill, they add a touch of culinary adventure to any gathering.

The combination of fresh clams, simple seasonings, and a hot grill creates a savory snack that is both satisfying and impressive. This dish is not only simple to make, but it also brings an authentic taste of the sea right to your home.

Ingredients

1 pound fresh clams
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon lemon zest
Salt and pepper to taste
Skewers (soaked in water if wooden)

Instructions

Prep the Clams: Rinse the clams under cold water to remove any sand or grit. Discard any that are open and do not close when tapped.
Marinate: In a bowl, mix olive oil, minced garlic, smoked paprika, lemon zest, salt, and pepper. Toss the clams in the marinade and let sit for about 15 minutes.
Skewer the Clams: Thread the marinated clams onto the skewers, leaving a little space between each one for even cooking.
Grill: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the clams open up and have nice char marks.
Serve: Remove from the grill and serve immediately, drizzled with any leftover marinade and a squeeze of fresh lemon juice.

Steamed Mud Crab – A Delicacy In The Rainwood

Steamed mud crab is a dish that embodies the natural flavors of the sea, making it a must-try for seafood lovers. The sweet and tender meat contrasts beautifully with its slightly briny essence, offering a delightful experience for your taste buds. This recipe is straightforward, making it perfect for both novice cooks and seasoned chefs looking to impress.

To prepare steamed mud crab, you will need fresh crabs, which can often be found at local seafood markets. The key is to steam them just right so that their natural sweetness shines through. Pair them with a dipping sauce of your choice to enhance the flavor even further. Here’s how you can make this delicious dish:

Ingredients

2 large mud crabs
1 tablespoon salt
2 cups water
1 lemon, cut into wedges
Fresh herbs (like parsley or cilantro) for garnish

Instructions

Clean the Crabs: Rinse the crabs under cold water to remove any impurities. If you prefer, you can place them in the freezer for about 15 minutes to sedate them before cleaning.
Prepare the Steamer: Fill a large pot with 2 cups of water and add salt. Bring the water to a boil over medium heat.
Add the Crabs: Once the water is boiling, place the crabs in the steamer basket and cover it tightly. Steam the crabs for about 15-20 minutes or until their shells turn bright orange.
Serve: Remove the crabs from the steamer and let them cool for a few minutes. Serve on a platter with lemon wedges and garnish with fresh herbs.
Dip and Enjoy: Serve with your favorite dipping sauce, and dig in!

Eel Porridge – A Cold Weather Favorite In The Gift

Eel porridge is a hearty dish that’s perfect for those chilly days when you crave something warm and comforting. The combination of tender eel and creamy rice creates a unique texture and flavor that is both rich and savory. It’s surprisingly simple to prepare, making it an approachable recipe for both novice and seasoned cooks.

This dish not only warms the body but also delights the palate with its distinct taste. The subtle umami of the eel pairs well with the creamy porridge, and if you’re feeling adventurous, you can add spices or herbs to elevate the flavor. It’s a wonderful way to bring a piece of the world of Westeros into your home.

Ingredients

1 cup short-grain rice
2 cups fish stock
1 cup water
1 pound eel, cleaned and cut into pieces
1 tablespoon soy sauce
1 tablespoon miso paste
2 green onions, finely chopped
Salt and pepper to taste

Instructions

Rinse the rice under cold water until the water runs clear. Combine the rice, fish stock, and water in a pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the rice is soft and creamy.
While the rice cooks, prepare the eel. In a separate pan, heat a little oil over medium heat. Add the eel pieces and cook until they are browned on both sides, about 5-7 minutes.
Stir the soy sauce and miso paste into the cooked rice, mixing well. Then, gently fold in the cooked eel pieces.
Season with salt and pepper to taste. Serve the porridge hot, garnished with chopped green onions.

Pickled Herring On Hardtack – A Sailor’s Ration From The Narrow Sea

Pickled herring on hardtack is a classic sailor’s dish that reflects the resourcefulness of seafarers in the Narrow Sea. The saltiness of the pickled fish pairs perfectly with the crunchy texture of hardtack, creating a simple yet satisfying meal. This dish is not only easy to prepare but also packed with flavor, making it a delightful addition to any traditional seafood spread.

Making pickled herring is straightforward and requires minimal ingredients. The process of pickling enhances the fish’s natural flavor while extending its shelf life, which was essential for sailors on long voyages. Enjoy this dish as a snack or part of a larger feast, and experience a taste of the sea!

Ingredients

2 cups herring fillets, cleaned and deboned
1 cup white vinegar
1/2 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1 bay leaf
Hardtack, for serving

Instructions

Prepare the Pickling Liquid: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf. Bring to a boil, stirring until the sugar and salt dissolve.
Pickle the Herring: Place the herring fillets in a glass jar. Pour the hot pickling liquid over the fish, ensuring they are fully submerged. Seal the jar and let it cool to room temperature before refrigerating.
Marinate: Allow the herring to marinate in the refrigerator for at least 24 hours for the best flavor, although a few days is even better.
Serve: Cut the hardtack into pieces and serve with the pickled herring on top. Enjoy this traditional sailor’s ration!

Scallops In Wild Herb Butter – Served In The Reach During Harvest Festivals

Scallops in wild herb butter are a delightful dish that captures the essence of coastal dining. Their sweet, tender flavor pairs beautifully with the rich, aromatic butter infused with fresh herbs. This recipe is not only simple to make but also impressively elegant, making it perfect for festive gatherings.

With just a few ingredients and quick cooking time, these scallops can elevate any meal. The herb butter adds a burst of freshness that complements the natural sweetness of the scallops, resulting in a dish that feels both rustic and refined.

Ingredients

1 pound fresh scallops
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons mixed fresh herbs (such as parsley, thyme, and chives)
Salt and pepper, to taste
Lemon wedges, for serving

Instructions

Prepare the Scallops: Pat the scallops dry with paper towels and season with salt and pepper.
Heat the Pan: In a skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Sear the Scallops: Once the butter is melted and bubbling, add the scallops. Cook for about 2-3 minutes on each side until golden brown and opaque in the center. Remove scallops from the pan and set aside.
Make the Herb Butter: In the same skillet, reduce the heat to low and add the remaining butter and minced garlic. Sauté until fragrant, then stir in the fresh herbs. Cook for an additional minute.
Combine: Return the scallops to the pan, tossing them gently in the herb butter to coat. Cook for an additional minute to heat through.
Serve: Plate the scallops and drizzle with the herb butter. Serve with lemon wedges on the side.

Grilled Pike With Mustard Seed – From The Bay Of Crabs

Grilled Pike with mustard seed is a dish that marries the robust flavors of fresh fish with the earthy notes of mustard. The combination creates a delightful experience, making it a great option for seafood lovers. It’s an easy recipe that doesn’t require extensive cooking skills, perfect for a quick weeknight dinner or a special gathering.

The pike is grilled to perfection, offering a smoky flavor that pairs beautifully with the tangy mustard. This dish is not only tasty but also visually appealing, making it a fantastic choice for impressing guests or enjoying a hearty meal at home. Let’s dive into the ingredients and see how you can create this wonderful dish!

Ingredients

2 whole pike, cleaned and scaled
2 tablespoons mustard seeds
2 tablespoons olive oil
1 lemon, zested and juiced
2 cloves garlic, minced
Salt and pepper, to taste
Fresh herbs (like parsley or dill), for garnish

Instructions

Prepare the Marinade: In a bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, mustard seeds, salt, and pepper. Whisk until well combined.
Marinate the Fish: Place the cleaned pike in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Let it marinate in the refrigerator for at least 30 minutes.
Preheat the Grill: Heat your grill to medium-high. Ensure the grates are clean and lightly oiled to prevent sticking.
Grill the Pike: Remove the fish from the marinade, allowing excess to drip off. Place the pike on the grill and cook for about 6-8 minutes on each side, or until the fish flakes easily with a fork.
Serve: Once cooked, remove the fish from the grill. Garnish with fresh herbs and serve with lemon wedges on the side.

River Snail Broth – A Dish Popular With The Poor In Flea Bottom

River snail broth is a simple yet hearty dish that captures the essence of humble living in Flea Bottom. The broth, with its delicate balance of flavors, brings together the earthy taste of fresh river snails and the warmth of spices, creating a comforting meal that warms both the body and soul. Though it may sound unique, this dish is easy to prepare and perfect for those seeking a budget-friendly yet satisfying option.

This broth is often enjoyed with crusty bread or served over rice, making it a versatile choice for any meal. Its simplicity allows the natural flavors to shine, making it a favorite among those who appreciate traditional, rustic cooking.

Ingredients

1 pound fresh river snails, cleaned
4 cups vegetable broth
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste
1 bay leaf
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant.
Stir in smoked paprika, black pepper, and salt, allowing the spices to bloom for about a minute.
Add the cleaned river snails and vegetable broth to the pot. Toss in the bay leaf and bring the mixture to a gentle boil.
Reduce heat, cover, and let it simmer for about 20-25 minutes so that the flavors meld together.
Once the broth is ready, remove the bay leaf, taste, and adjust seasoning if needed. Serve hot, garnished with fresh parsley, alongside crusty bread or rice.

Sun-Dried Fish Jerky – A Travel Food From Slaver’s Bay

Sun-dried fish jerky is a delightful snack that captures the essence of the seas near Slaver’s Bay. This recipe results in a chewy, savory treat that’s packed with flavor and perfect for on-the-go munching. The process is surprisingly simple and requires minimal ingredients, making it an easy choice for anyone looking to add a unique dish to their repertoire.

The jerky is seasoned to perfection with spices, creating a taste that’s both robust and satisfying. Whether you’re traveling or simply enjoying a day at home, this fish jerky is a great way to enjoy a taste of the sea.

Ingredients

2 pounds fresh fish fillets (such as mackerel or sardines)
1/4 cup salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
1 cup lemon juice

Instructions

Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into strips about 1 inch wide.
Marinate: In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and sugar. Rub this mixture onto the fish strips, ensuring each piece is well-coated. Pour the lemon juice over the seasoned fish and let it marinate in the refrigerator for at least 4 hours or overnight for best results.
Dry the Fish: Preheat your oven to the lowest setting (around 150°F or 65°C). Place the fillets on a wire rack set over a baking sheet, ensuring they are not overlapping. Dry the fish in the oven for 8-10 hours, checking occasionally until they are firm and have a jerky-like texture.
Store: Allow the jerky to cool completely before storing it in an airtight container. It can be enjoyed immediately or kept for up to 2 weeks!

Boiled Crab Claws – Simple And Spicy From A Lys Market Stall

Boiled crab claws are a delightful treat that captures the essence of coastal cuisine with a touch of spice. Tender and juicy, these claws boast a sweet, briny flavor that pairs wonderfully with zesty seasonings. They are incredibly easy to prepare, making them perfect for a quick snack or a lavish feast.

This straightforward recipe emphasizes the natural taste of the crab while introducing a kick that will please any palate. Whether you enjoy them as an appetizer or a main course, boiled crab claws are a simple yet impressive dish that never fails to satisfy.

Ingredients

2 pounds fresh crab claws
1 tablespoon sea salt
1 tablespoon Old Bay seasoning
1 teaspoon red pepper flakes (adjust for spice preference)
2 lemons, cut into wedges
1/4 cup melted butter (for dipping)

Instructions

Prepare the Water: In a large pot, fill with water and add sea salt, Old Bay seasoning, and red pepper flakes. Bring to a rolling boil.
Add the Crab Claws: Carefully add the crab claws to the boiling water. Cook for 5-7 minutes until they turn bright orange and are heated through.
Drain and Serve: Remove the claws with a slotted spoon and let them drain. Arrange on a serving platter with lemon wedges on the side.
Optional: Serve warm with melted butter for dipping, enhancing the flavor with a rich, buttery note.

Fried Anchovy Cakes – A Tavern Treat In Gulltown

Fried anchovy cakes are a delightful treat that brings the flavors of the sea right to your table. These savory cakes are crispy on the outside and tender on the inside, packed with that unmistakable umami flavor from the anchovies. They’re perfect as a snack or as part of a larger meal, and they can be made in no time, making them an excellent choice for a casual gathering or a cozy night in.

The preparation is straightforward, so even novice cooks can whip them up with ease. Pair these cakes with a zesty dipping sauce or a refreshing salad, and you have a meal that feels like a feast without the fuss.

Ingredients

1 can (about 2 ounces) anchovies, drained and chopped
2 medium potatoes, peeled and boiled
1/2 cup breadcrumbs
1 egg, beaten
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Salt and pepper, to taste
Vegetable oil, for frying

Instructions

Prepare the Potatoes: Mash the boiled potatoes in a large bowl until smooth.
Mix Ingredients: Add the chopped anchovies, breadcrumbs, beaten egg, parsley, lemon juice, salt, and pepper to the mashed potatoes. Mix until well combined.
Form the Cakes: Shape the mixture into small patties, about 2 inches in diameter.
Heat the Oil: In a frying pan, heat vegetable oil over medium heat. You’ll want enough oil to cover the bottom of the pan.
Fry the Cakes: Place the patties in the hot oil and fry for about 3-4 minutes on each side, or until golden brown.
Drain and Serve: Remove the cakes from the pan and let them drain on paper towels. Serve warm with your favorite dipping sauce.

Shrimp And Barley Hotpot – A Comfort Meal In The Westerlands Foothills

Shrimp and Barley Hotpot is a delightful dish that captures the essence of comfort food from the Westerlands. This hearty meal combines tender shrimp with nutty barley and a blend of aromatic vegetables, creating a warm and satisfying dish that’s perfect for any occasion. It’s not only flavorful but also easy to prepare, making it an ideal choice for both novice and experienced cooks.

The combination of shrimp’s delicate sweetness and the earthy flavor of barley makes every bite memorable. Whether you’re enjoying a cozy evening at home or serving guests, this hotpot brings a taste of Westeros right to your table.

Ingredients

1 pound shrimp, peeled and deveined
1 cup pearl barley
4 cups vegetable or seafood broth
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup corn (fresh or frozen)
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Barley: In a pot, bring the broth to a boil. Add the pearl barley and reduce to a simmer. Cook for about 30 minutes, or until the barley is tender.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.
Add the Shrimp: Once the vegetables are ready, add the shrimp and corn to the skillet. Sprinkle in the smoked paprika, salt, and pepper. Cook for about 5-7 minutes until the shrimp are pink and cooked through.
Combine: Once the barley is cooked, add it to the skillet with the shrimp and vegetables. Stir well to combine all the ingredients.
Serve: Garnish with fresh parsley and enjoy your warm shrimp and barley hotpot!

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