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"This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it!"

Ingredients: shrimp, dried thyme...

"I believe I obtained this recipe when I went on a cruise to Bermuda many years ago. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top as is the tradition in Bermuda.

If you can not find red snapper, try salmon or halibut."

Ingredients: clam juice, red snapper fillets...

"This will warm you all the way down to your toes! It's got great flavor, it's not difficult, and it came to me via a Bon Appetit' magazine, and they never lie?!?!"

Ingredients: clam juice, red snapper fillets...

"The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time."

Ingredients: cumin, dill, dried basil...

"This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders."

Ingredients: white potatoes, corn kernels...

"A delicious chowder that will keep your tummy full and your soul warn on those cold winter days. This chowder is hearty and full of seafood flavor.
From Pol Martin Cookbook. I hope you enjoy."

Ingredients: shrimp, red snapper fillets...

"Up until the 1930's the original recipe included many types of fish (being sold from the market). Since then, it has been reduced to only include clams, becoming known as "Manhattan Clam Chowder". The Fulton Fish Market was originally a wing of the Fulton Market, which sold a variety of foodstuffs and produce. Established in 1822, it..."

Ingredients: lobsters, cracked black pepper...

Ingredients: pepper, margarine, onions...

"This rich and delicious chowder was a favourite with customers at the Toody Ni Grill. It can be a meal in itself with bannock, though it is also great as a soup course in a full dinner—provided you don’t get too carried away with the serving size. Serve a small bowl or cupful as one course in a wonderful Native feast for all your guests."

Ingredients: bacon fat, fish stock...

"Add crusty bread and salad to complete the meal."

Ingredients: clam juice, fresh ground black pepper...