Seafood soup, anyone got any good recipes?

Anyone know a good italian style seafood soup. i want to do something with octopus, mussels and some other stuff. Help me out guysSeafood soup, anyone got any good recipes?
Seafood Soup





1 3/4 pints (1 litre)water


shells from your prawns (shrimp)


Trimmings from your white fish


1 bay leaf


1/4 tspn dried thyme


6 black peppercorns








Place all ingredients in a large pan and simmer for about 25 minutes. Skim off and strain.








Italian Seafood Soup





3 tbspns olive oil


1 onion, peeled and chopped


1 carrot, peeled and chopped


1 stick celery, destringed and chopped


2 cloves of garlic, peeled and crushed


14 oz (400g) can chopped plum tomatoes with the juice


1lb (450g) fresh mussels (bearded and cleaned)


1/2 lb (225g) clams - either fresh or a small can with juice


1/2 pint (300ml) white wine


1/2 lb (225g) mixed white fish cod, haddock, monkfish, halibut


Salt and pepper to taste


fresh chopped parsley to garnish








Heat the oil in a pan, add the onion, carrot, celery and garlic. Fry until soft.





Add the tomatoes and cook a further five minutes. Turn into a processor, blender and puree until smooth. Alternatively, push through a sieve.





Cook the mussels and clams in the wine - discarding any that do not open. Remove from the liquer and set to one side.





Strain the cooking liquid.





Now combine the stock and tomato sauce in a large pan, add the wine and adjust the seasoning.





Add the white fish and simmer for about 5 minutes.





Add the mussels and clams and heat the soup for about 2 minutes.





Serve with crusty bread - delicious - a true Italian Seafood Soup





OR since you have mussels





Moules Mariniere


2 lbs (1.kg) fresh mussels


4 oz (115g) unsalted butter


1 large clove garlic, peeled and crushed


1 small onion - peeled and finely chopped


7 fl oz (200ml) dry white wine


1 bay leaf


Large handful fresh chopped parsley











Heat half the butter in a large pan.





Add the garlic, onion, wine and bay leaf and cook gently until the onion is softened.





Bring the mixture to the boil and then add the mussels.





Put a lid on the pan and shake over the heat for 2 to 3 minutes, by which time the mussels should have opened.





At this stage, discard any that have remained closed as they were dead before cooking.





Put the mussels into 2 large bowls and bring the sauce to the boil again.





Pour the sauce over the mussels and serve immediately.





Lots of fresh crusty bread is in order to mop up the juices.





The smell and taste is divine.





Sorry I dont have anything with octopusSeafood soup, anyone got any good recipes?
Sea Chowder





1 lb White fish -cut into 2-inch pieces


1/2 lb Clams


1/2 lb Crab


1/2 lb Lobster


1/2 lb Scallops


1/2 lb Mussels


1/2 lb Shrimp


1/2 lb Baby octopus


1/4 c Olive oil


3 Onions-chopped


2 Garlic cloves-crushed


2 lb Canned peeled tomatoes


1 cup Chopped mushrooms


4 Celery stalks-chopped


2 tsp Salt


1/8 tsp Cayenne pepper


1 Bay leaf


1/2 cup of red Wine


4 cups of Water





Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil.





Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.
Ok...so it doesn't have the 8 legged creature, but it's a 5 star recipe, and the girl cooks rockin' Italian...





***Italian Seafood Boil***





1 bay leaf


1 large fresh rosemary sprig


1 tablespoon fennel seeds, coarsely crushed


3 tablespoons olive oil


1 fennel bulb, chopped


3 large shallots, chopped


1 (28-ounce) can diced tomatoes in juice


1 1/4 cups dry white wine


3 cups fish broth or bottled clam juice


1/4 cup tomato paste


8 small littleneck clams, scrubbed


1 pound mussels, scrubbed, debearded


1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubes


1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunks


1 pound uncooked large shrimp, peeled, deveined


2 corn cobs, quartered crosswise


2 tablespoons chopped fresh Italian parsley leaves


Garlic Toasts with Red Pepper Aioli, recipe follows





Directions


Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.





Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.





Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.





Garlic Toasts with Red Pepper Aioli:


Garlic Bread:


2 tablespoons olive oil


12 (1/2-inch thick) slices ciabatta bread


Salt and freshly ground black pepper


2 garlic cloves


Aioli:


2 garlic cloves


1/2 cup roasted red bell peppers, drained, patted dry


1/3 cup mayonnaise


2 tablespoons olive oil


Salt and freshly ground black pepper





To make the garlic bread: Preheat the oven to 400 degrees F.





Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.





To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)





Spread the aioli over the toasts and serve.
Grilled Octopus and Mussels








1 medium sized octopus


Fresh parsley bunch


Salt


Pepper


2 Tbsp. extra virgin olive oil


4 garlic cloves, smashed


1⁄2 tsp. lemon zest


6 mussels, scrubbed and cleaned


Fresh endive


1 tsp. diced celery


1 tsp. diced tomatoes


Fresh microgreens


Fresh lime juice





Poach octopus in cork bouillon for 1 1⁄2 hours


Remove octopus and let cool


Separate the tentacles and season with 1⁄2 parsley bunch, 1 Tbsp. olive oil, garlic, salt, pepper and lemon zest


Place mussels and octopus on very hot grill for 4-5 minutes, until mussels open. Discard any mussels that remain closed


Season endive and microgreens with lime, salt, pepper and olive oil


Place 4 endive leaves along the corners of a square plate


Shell mussels but do not discard the shells


Toss mussels and octopus with celery, tomatoes, remaining olive oil, salt, pepper, lime juice and remaining parsley


Place 1⁄2 mussel shell on each endive leaf and top with one mussel per shell


Place microgreens in center of plate and top with octopus


Garnish with seasoned parsley leaves





Aldo Lamberti's restaurants
There's a whole bunch on this website.








Hope I helped alots!!!!!!!!!!