Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.
Here's a tasty recipe my Mother made up a few years back. I remember it being really good. She wrote her guess at the measurements down on a recipe card afterwards. Her note says it's great over pan fried sole fillets. It makes enough to top 4 fillets.
My Husband favorite. A one dish meal. You can prepare everything up to putting in the oven, chill, till ready to heat. Serve with a nice crusty bread. Or skip the pasta and make Shrimp Parmesan Sandwiches. Check out the step X step for this recipe http://www.recipezaar.com/bb/viewtopic.zsp?t=223776
This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne
This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.
From www.TopSecretRecipes.com It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.