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"This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted!"

Ingredients: pepper, pollock, haddock...

"The saffron adds a nice touch to this "delicate" fish and broth."

Ingredients: clam juice, dry white wine...

"Elegant and delicious for a cold winter evening. Serve with a mixed greens salad and crusty sourdough bread. From Bon Appetit, October 2004. If you can make your own fish stock, it really is a great improvement--and a lot less expensive than the jars of clam broth."

Ingredients: clam juice, halibut fillets...

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

Ingredients: clam juice, diced tomatoes...

"A wonderful but light chowder, which highlights the amazing flavor and aroma of safforn"

Ingredients: creamed corn, eggs...

"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."

Ingredients: seafood, coriander seeds...

"Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we..."

Ingredients: sherry wine vinegar, dry white wine...

"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...

"A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels..."

Ingredients: croutons, tomatoes with juice...

"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...

"Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which..."

Ingredients: bouquet garni, dry white wine...

"Fish stew!"

Ingredients: shrimp, dry white wine...

"Easy low calorie Salmon Chowder."

Ingredients: clam juice, small red potatoes...