I wanted to eat a tomato hot pot, so I made it with my imagination.Please add the manila clams and unshelled shrimp in order to make a delicious broth.The other ingredients can be optional.If you garnish with aioli sauce, it really tastes like a bouillabaisse. It's perfect with white wine. Recipe by Meruchanlove

Had this soup at my fav French restaurant in Windsor for many years until they closed. This is nothing like the technique the chef there used, but the flavors are pretty close! This can also be done in the slow cooker on high (w/ all ingredients EXCEPT) seafood for 4 hrs, adding the seafood in the last 30 min on high.

I love paella and make it a lot. I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time!If you have a gas oven, lower the heat. Adjust the time and temperatures according to your oven. Recipe by orange*

Now that excellent fish stock can be made from shrimp bouillion cubes, I no longer simmer whole fish overnight. The shrimp bouillion is used to make soup from braised tomatoes, carrots, celery, onion, garlic, potato, fennel, saffron, herbs, all fresh from the garden. Just before serving, frozen white fish, frozen cooked mussels and frozen raw shrimp are added. Served with Sour dough bread with a special sauce called rouille. Follow this 12 pint recipe even if you cook for only two people, so you have all ingredients in each pint portion for freezing.

I've never had soup curry, so I wanted to try it. Well, I heard them talking about it on the radio as a "today's cooking" feature, and I vaguely recollected the recipe and recreated it.The key is the tomatoes.I think this is tastier with the vegetables cut into big pieces.And you can make this curry with things you already have on hand. For 3 to 4 servings. Recipe by Midorenja-

We always use this soup base to make oden.We use a No. 8 (28 cm diameter) earthenware pot to cook the oden. Recipe by Yugurunpa

I don't use miso with dashi, so I've always made miso soup this way.The reason for turning the heat off at Step 2 is to prevent the ingredients in the soup from becoming over-cooked, which would make the soup too rich.The sake dissipates while cooking, so it's fine to serve this soup to children.If you are using miso with dashi already mixed in, you can omit the dashi granules.Adjust the amount of miso to your taste, but I recommend adding a little more than you're used to! For 2 servings. Recipe by Sarami19

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

One day my husband said, "The curry we learned how to cook in school was delicious. I want to have some." I combined the curry I saw once in a magazine (that I vaguely remembered) with the curry I learned in school (again, a vague memory)... and miraculously it was delicious! I made it a lot for a while, so I looked over my notes and uploaded the recipe.This is just a basic version. I change up the vegetables I add every time. Try adding green peppers, carrot, celery or whatever you like.If you can't get cinnamon sticks, use powdered cinnamon. You can either add it to the spices rubbed into the chicken, or add it at Step 8 with the ● ingredients.The ◎ garlic, ginger, and red chili pepper don't have to be taken out if they've fallen apart in the curry.The yogurt mentioned in Step 15 is a peach, orange, pineapple and banana mix. For 3 to 4 servings. Recipe by Sabumochi

It's a dish that I've been making for ages.It's best if you use bonito based dashi stock. The flavour will vary depending on the saltiness of the octopus, so adjust the amount of seasoning to your liking (if you have time, I recommend soaking the rice in the dashi stock without the seasonings for 30 minutes). Recipe by lavender

I made this since the clams gave out a nice broth after some time.I also received a lot of shijimi clams to freeze and use later. Recipe by Coffee tan

Half hour recipe for rich filling fish stew. Instead of making shrimp broth or simmering fishbones and fishheads or shrimpshells all night to make broth, I use store bought clam juice. I also used shrimp , clams, mussels, cod and tuna. The mussels turned too mushy when reheating. Serve with sour dough bread and rouille sauce.Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.#GlobalApron