I need a Seafood soup recipe.?

Ciopinno ( Italian fish stew) 1/2 cup olive oil 1/2 cup chopped onions 1/2 cup chopped celery 4 cloves garlic, chopped 1/2 cup parsley flakes (can use fresh Italian) 28 ounces diced tomatoes 1 1/2 cups white wine 1 teaspoon sugar 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme 3 bay leaves 2 lbs boneless white fish, chopped into pieces 18 clams, cleaned 18 mussels, cleaned 1 lb shrimp, cleaned and deveined 1 ounce saffron (can be omitted) Heat the oil in a large pot then add the onion, celery, garlic and parsley Cook on medium stirring occassionally for 10 minutes. Add the tomatoes (and the juice), wine, spices (from sugar down to and including bay leaves) and 1 lb or half of the fish pieces. Bring to a simmer and cook 10 minutes. Add clams, mussels Cook about 5 minutes. Add shrimp and remaining fish Cook until shrimp is pink and shells have opened which will be 5-10 minutes. Remove bay leaves. Serve with a lot of crusty bread to sop up the broth with.

PORTUGUESE FISHERMAN’S STEW 3 onions, sliced 1/2 tsp. garlic, minced 2 tbsp. margarine 16 oz. white beans, drained 2 qt. water 2 bay leaves 16 oz. chicken stock 16 oz. stewed tomatoes 1-1/2 tsp. thyme 1 lb. white fish 1/4 c. lemon juice 1/2 c. water In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes. In a separate skillet, simmer fish in lemon juice and1/2 cup water until fish flakes easily with a fork, 5-10 minutes.Drain lemon water; add fish to stew and heat thoroughly before serving. FISHERMAN’S WHARF SEAFOOD STEW 2 tbsp. olive oil 1 c. sliced leek (white and light green portion) 2 garlic cloves, chopped 1 c. sliced fresh baby carrots (1/4 inch thick) 3 c. sliced quartered Italian plum tomatoes (6 large) 1/2 c. chopped green bell pepper 1/2 tsp. fennel seed 1 bay leaf 1 c. dry white wine or water 1 (8-oz.) bottle clam juice 1 lb. cod (1 inch thick), cut into 1-inch pieces 1/2 lb. shelled deveined uncooked medium shrimp 1 tsp. sugar 1 tsp. dried basil leaves 1/2 tsp. salt 1/4 tsp. hot pepper sauce 2 tbsp. chopped fresh parsley In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine. Cover; cook on low setting for 8 to 9 hours. About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley. BLOCK ISLAND SCALLOP STEW 2 lbs. fresh sea scallops 1/3 c. dry white vermouth 1 clove garlic, minced 2 onions, thinly sliced 1/4 c. plus 1 tbsp. olive oil 2 c. peeled, chopped Italian-style tomatoes 3 tbsp. butter 2 tbsp. minced fresh parsley 1/2 tsp. salt 1/4 tsp. freshly ground pepper Toasted French bread slices Combine first 3 ingredients; stir well. Let stand 30 minutes. Saute onion in olive oil in a Dutch oven until onion is tender. Add chopped tomatoes; cover and cook until tomatoes soften. Add scallop mixture, butter, minced parsley, salt, and pepper. Cook, uncovered, until scallops are done. Serve stew over toasted French bread slices. Makes 7 cups. NEW ENGLAND SEAFOOD CHOWDER 2 lbs. haddock, cod or pollock filets (or any firm flesh white fish) 1 bay leaf 8 oz. uncooked medium shrimp, peeled and deveined 8 oz. bay scallops, rinsed and patted dry 4 strips bacon, diced 2 medium sweet onions, chopped 2 tbsp. all-purpose flour 1 c. clam juice 2 c. potatoes, peeled and diced 4 c. milk or half-and-half 2 tbsp. butter 1 tbsp. flat-leaf parsley, minced 2 tsp. salt, or to taste 1/2 tsp. lemon pepper seasoning 1/2 tsp. dried thyme 1/4 tsp. ground black pepper Dice fish fillets and place in Dutch oven. Add bay leaf. Cover with water. Bring to a boil over medium heat. Reduce heat and simmer 15 to 20 minutes. Add shrimp and scallops. Simmer 10 minutes. Drain, reserving 1-cup cooking liquid. Discard bay leaf. Set seafood aside. In same Dutch oven, cook bacon over medium heat until crisp. Remove with slotted spoon and drain. Add onion to Dutch oven and saute until tender. Stir in flour. Cook until bubbly. Gradually stir in reserved cooking liquid and clam juice. Bring to a boil, stirring, and cook until thickened. Reduce heat and add potatoes. Cover and cook until potatoes are tender. Add milk or half-and-half, seafood, bacon, butter, parsley, salt, lemon-pepper, thyme and pepper. Simmer 10 minutes.

Lobster Bisque Recipe Lobster Bisque Pronounced: beesk / oh / oh mahrd INGREDIENTS: 0.1-quart lobster stock (chicken stock can be substituted) 0.2 cups lobster meat 0.1-quart heavy cream 0.1 small onion, minced 0.3 Tablespoons fresh ginger, minced 0.1/2--cup white wine 0.1/4-cup dry Sherry 0.3 Tablespoons butter PREPARATION: 1. In a large soup pan, sauté the ginger and onion in butter until the onion is soft. Do not allow to brown. 2. Add the stock, bring to a boil and reduce the liquid by half over med-high heat. (10-15 minutes.) 3. Add the white wine, cook at a medium boil 1-2 minutes. 4. Add the 1-quart of heavy cream, salt, pepper and sherry and simmer for 10-15 minutes. 5. Pour soup through a strainer to remove the solids. Place soup back in pan to keep warm. Or it can be refrigerated for 1-2 days. 0.To serve: ladle the hot soup into bowls; pile the lobster meat in the center. Lay a few chive sprigs over the lobster meat and sprinkle lightly with cayenne pepper. -- and check out videojug.com foodnetwork.com epicurious.com

Here are a few recipes I have saved. I love these, they are so delicious! Hope you enjoy, let me know if you try them !! =) Artichoke Oyster Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 90 g butter -- melted. 120 g shallots (chopped fine) 5 ml thyme 1 bay leaf 2 1/2 ml cayenne pepper 30 ml flour 400 ml chicken broth (more or less won't hurt) 1 l oysters Drained; reserve liquid. Or use le 400 g cooked artichoke hearts 10 ml salt 1 ml tabasco sauce 120 ml whipping cream 50 l parsley (chopped fresh) 1. In a 3-liter casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well. 2. Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil. 3. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately. Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. When I'm not making a double recipe, I usually dump the entire container of whipping cream into the soup, even though that's double what the recipe calls form. The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. ________________________________ Shrimp Soup with Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Shredded Chinese cabbage 2 teaspoons Salt 6 cups Water 4 ounces Chopped scallions 4 ounces Cooked medium sized shrimp -- each cut in half 1/2 cup Sliced celery Cabbage and Shrimp Soup Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp. Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped s callions. Place one ounce shrimp in each bowl. Makes 4 servings. - - - - - - - - - - - - - - - - - - Corn, Crab, and Basil Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Olive oil 1 lg Yellow onion(s), peeled Finely chopped 1 lg Potato, peeled Finely chopped 1 lg Garlic clove(s) Peeled and minced 1 md Bay leaf 4 c Corn kernels (abt 6 ears or corn) 1/4 c Basil leaves, shredded 4 c Chicken stock 1/2 c Dry white wine Or vermouth 1 lb Lump crabmeat 1 c Heavy cream 1/4 ts Salt 1/4 ts White pepper Heat the over medium-high heat in a large, heavy stockpot. Add the onion, potato, garlic, and bay leaf and saute for 5 min or until onion becomes translucent. Add the corn, basil, chicken stock, and white wine, and bring to a rolling boil. Cook for 10 min, stirring occasionally. Add the crabmeat, heavy cram, salt and pepper, and continue cooking over high heat for 10 min more, stirring to prevent the soup from sticking to the pan. Remove the pan from the heat, adjust the seasonings to taste, and serve. - - - - - - - - - - - - - - - - - - Asparagus and Crab Meat Soup (Mang Tay Nau Cua) Recipe By : Vietnam Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Chicken broth 1 tablespoon Plus 2 teaspoons nuoc mam -- (Vietnamese fish sau 1/2 teaspoon Sugar 1/4 teaspoon Salt 1 tablespoon Vegetable oil 6 Shallots -- chopped 2 Garlic cloves -- chopped 8 Ounces lump crab meat -- picked over and drai Freshly ground black pepper 2 tablespoons Cornstarch or arrowroot -- mixed with 2 tablespoons Cold water 1 Egg -- lightly beaten 15 ounces White asparagus spears * 1 tablespoon Shredded coriander 1 Scallion -- thinly sliced * cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup. If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients). Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. - - - - - - - - - - - - - - - - - -

Awesome site http://fp.enter.net/~rburk/soups/seafoodsoups/seafoodsoups.htm

If you Don't know...I do :-) For the best ever Whiskey Crab Soup, check the resource below. You've got to try this soup - it's wonderful!

Being from California, I would always recommend a good Cioppino. Try this one: http://www.epicurious.com/recipes/food/views/106263