1 lb. seafood (fish fillets, scallops, shrimp,
oysters or crabmeat)
1/2 stick butter
2 cans cream of potato soup
1 qt. half & half
1 tbsp. Old Bay seasoning

If using fillets, cut into bite-size pieces, shell shrimp or pick shells out of crab meat. Melt butter. Add soup (undiluted). Add half & half and seasoning. Heat thoroughly. Do not boil. Add seafood. Continue to heat on simmer at least 10 minutes.

Serves 4
1/4 c. butter
1 1/2 c. fish, chopped
3/4 c. shrimp
1 c. mushrooms
1 c. white wine
1 can of cream of chicken soup
1 tsp. chopped pimientos
2 cloves garlic, crushed
1/2 tsp. paprika
Salt & Pepper to taste

Melt butter over medium heat in large saucepan. Add rest of ingredients, simmer for 10 minutes. Add salt and pepper.

Serves 6
1 c. onion, chopped
1 med. green pepper, chopped
1 carrot, shredded
1/2 c. celery, sliced
3 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
1 (8 oz.) can tomato sauce
1 tsp. leaf basil, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley
1 lb. white fish, flounder or sole
1 1/2 c. dry white wine
1 (8 oz.) pkg. frozen shrimp
1/2 lb. scallops
1 (7 oz.) can chopped clams, drained

Saute onion, green pepper, celery, carrots and garlic in olive oil. Stir in tomatoes, tomato sauce, basil, bay leaf, salt, pepper and parsley. Heat to boiling. Reduce heat and simmer 2 hours. Cut fish into small pieces. Stir in wine. Add fish, shrimp and scallops. Add clams at the end. Simmer, covered, 10 minutes. Can do ahead to point of adding fish.

1 1/2 lbs. monk fish (or lobster)
1 lb. sea scallops, cut up
35 to 40 shrimp, peeled
1 can fresh crab meat
1 lg. onion, cut in pieces
1 lg. green pepper, in pieces
2 cloves fresh garlic, minced
Slices of fresh hot peppers (optional)
2 (4 oz.) cans tomato sauce
Spices: Garlic powder, salt, pepper, onion powder, sazon, oregano
4 tbsp. oil

To begin: Fill large soup pot 1/2 full of water; add oil and salt. Put all seafood, onion, pepper and other spices in pot. Cover and simmer for approximately 1 1/2 hours, stirring occasionally. Add tomato sauce when you put all other spices in, but don't add rice until 1/2 hour before soup is finished.

8 oz. tomato sauce
2 c. chicken bouillon
1 c. water
1/4 tsp. black pepper
2 tbsp. dry sherry
6 oz. firm-fleshed fish (Haddock) or
6 oz. shrimp or scallops
1 tbsp. lemon juice
1 bay leaf
1/4 c. white wine
2 c. frozen broccoli florets

Combine all ingredients EXCEPT BROCCOLI, FISH, AND SHERRY in medium saucepan. Bring to boiling. Reduce heat. Add broccoli and simmer 10 minutes. Add fish or meat and sherry and simmer another 10 minutes.