Time for some fish, try this recipe for seafood hotpot with mussels, clams, and calamari in the broth. INGREDIENTS Olive oil 4 tbsp Fennel 1 bulb, chopped Celery 2 large sticks, chopped Carrots 2 large, peeled and sliced Red Pepper 1 large, cored and diced White wine 150 ml, dry Fish Stock 1 l, or vegetable Saffron 1 pinch Mussels 450 g, cleaned with beards removed Clams 450 g, rinsed in several changes of water Squids 300 g, rings, frozen, thawed Gurnard 1 small, cleaned and

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice. Ingredients 1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 stalk lemon grass, minced 2 teaspoons red curry paste 4 cups chicken broth 3 tablespoons fish sauce 1 tablespoon light brown sugar 3 (13.5 ounce) cans coconut milk ½ pound fresh shiitake mushrooms, sliced 1 pound medium s

2 cloves garlic 1 Scotch bonnet chile pepper Kosher salt 6 tablespoons extra-virgin olive oil 6 scallions, thinly sliced 1 pound large shrimp, peeled and deveined, tails intact (shells reserved) 4 ears corn, kernels cut off (cobs reserved) 1/2 cup dry white wine 1/2 small butternut squash, peeled, seeded and chopped 1 large Yukon gold potato, peeled and diced 1 12-ounce can evaporated milk 1 pound mussels, scrubbed and debearded 1/2 pound flounder fillet, cut into chunks 2 la