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"My sis Helen gave me this recipe many (many, many)years ago and it has never failed to please. If you use fresh ingredients then prep time is longer then cook time but it's worth it.. I've done it both ways and it was delicious either way."

Ingredients: pepper, clam juice, halibut...

"Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people..."

Ingredients: oranges, zest of, egg yolks...

"When winter howls outside there is nothing more soothing than a bowl or cup of thick soup. The orange juice and spices in this recipe lend it the slightest tang and piquancy without interfering with the wholesome veggie taste. This is my own recipe, but this time I measured the ingredients instead of chucking it into the pot by feel! Do not leave out..."

Ingredients: coriander seeds, fennel seeds...

"From Cooking Light April 2010. The dish is "middle eastern inspired". The recipe suggests flounder or halibut."

Ingredients: clam juice, diced tomatoes...

"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."

Ingredients: light olive oil, oranges...

"This recipe appeared in a local newspaper insert. It is very healthy and suitable for vegetarians. Certainly warms you up on a cold evening. I have made some adjustments to suit our tastes. Enjoy."

Ingredients: dill, oranges...