A seafood chowder with a Caribbean accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! — posted by mikekey

This wonderful fondue recipe came from my Mother-in-law. It is a rich, delicious broth that you can cook any kind of meat or vegetable in. We always have this for New Year’s Eve with friends. Our favorite dipping sauces are ginger and mustard sauce, seafood cocktail and Bernaise sauce. My husband proposed to me over this dinner! — posted by Dancingcook

Tuna and Red Sauce or Tomato Sauce doesn't fit the taste buds so here is my recipe using a tasty white sauce with piementos. If you can't eat red meat this may be of help to you.Chicken can be substituted for tuna.You can use "I Can't Believe it is Butter" margerine Spread #174536 if you wish. -- posted by Montana Heart Song

I put this together in the early ’70’s. My parents liked it so much they requested it monthly. — posted by 45 Carry Chef

We eat a lot of fish and chicken when DH is on the road and I am always looking for something different. I love various Med. tastes and put this together one night. It turned out really good. We had it with romaine salad and bread. — posted by Queen Dragon Mom

Paella can be made many different ways. You can put almost anything into the dish. You can have a meat paella or a seafood paella or combination of both. The most important item you can not do without is the saffrom. it is expensive but an absolute must have ingredient. -- posted by beach bum in the Philippines

Ingredients For soup

• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 1/2 lb large shrimp peeled, leaving tail and first segment of shell intact, and deveined
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 3 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red pepper flakes
• 1/4 teaspoon dried oregano, crumbled
• 1 cup dry white wine
• 4 1/2 cups water
• 12 littleneck clams scrubbed
• 12 mussels, scrubbed and beards removed
• 4 cups fish stock or bottled clam juice (32 fl oz)
• 2 (14-oz) cans diced tomatoes in juice
• 1 teaspoon sugar
• 1 lb skinless halibut fillet, cut into 1-inch pieces
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley

For garlic toasts

• 1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil
• 1 garlic clove, halved crosswise
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Accompaniment: extra-virgin olive oil for drizzling

 

Directions
Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl. Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.) Put oven rack in middle position and preheat oven to 425°F. Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes. Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley. Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
Source:Soup

Serve with melted butter for dipping and hot crusty bread. -- posted by NurseDi

Something quick and different for the BBQ for all the mussel lovers out there. Preparation time does not include marination time. You could also cheat and use pre-prepared mussels. — posted by Peter J

Adaptation of a BBC recipe I found. Morton Bay bugs are probably only available in Australia but small lobster tails would also be suitable (or one large lobster tail). -- posted by Peter J