Creamy Garlic-Seafood Soup

Instead of black snapper, we used halibut (of course), but I'd think any mild white fish would be good. You could also use small scallops, crab meat, or whatever else you felt like. I also used a couple tablespoons of the juice from jarred jalapenos rather than just tossing real ones after using them to season the broth.
And seriously, a recipe that calls for 12 cloves of garlic?! You know Jim and I are going to like this one. :)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949686

Yield: 6 servings
Ingredients
* 8 ounces medium shrimp, shells and tails intact
* Cooking spray
* 2 cups chopped onion
* 12 garlic cloves, crushed
* 2 jalapeño peppers, halved
* 1/4 cup dry white wine
* 6 cups water
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 3/4 cup heavy whipping cream
* 1 teaspoon salt, divided
* 1/8 teaspoon saffron threads, crushed
* 1 pound black snapper fillets, cut into bite-sized pieces
* 3 tablespoons small cilantro leaves
* 1 avocado, peeled, seeded, and chopped
* 6 lime wedges
Preparation
1. Peel and devein shrimp, reserving the shells.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic, and peppers; sauté 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Add 6 cups water; bring to a boil. Reduce heat, and simmer 40 minutes or until liquid is reduced to 3 cups; strain over a bowl. Discard solids. Wipe pan clean.
3. Melt butter in pan over medium-high heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add 1 cup shrimp broth, stirring constantly with a whisk. Stir in remaining 2 cups broth, cream, 1/2 teaspoon salt, and saffron; bring to a boil. Cook 5 minutes or until slightly thick, stirring occasionally. Sprinkle shrimp and fish evenly with remaining 1/2 teaspoon salt; add to pan. Reduce heat, and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and about 1 1/2 tablespoons avocado. Serve with lime wedges.
Nutritional Information
Calories: 305
Fat: 19.8g (sat 9.2g,mono 7.2g,poly 1.8g)
Protein: 25g
Carbohydrate: 7.1g
Fiber: 2g
Cholesterol: 131mg
Iron: 1.6mg
Sodium: 528mg
Calcium: 73mg