To make a quick and easy creamy seafood soup, melt 1 tablespoon of butter in a heavy-bottomed pot. Sauté 1/2 pound shrimp and 1/2 pound scallops until the seafood is opaque. Transfer the shrimp and scallops to a plate or a bowl.
In the same pot, sauté 2 sliced ribs of celery, 1 chopped red bell pepper, and 1 chopped onion until the vegetables are tender. Sprinkle in 1/4 cup of flour, stir it until the flour blends in, and add 2 cups of milk, 2 cups of half-and-half and 1/4 cup of sherry or chicken broth. Bring the liquid to a boil, and simmer it until it thickens. Stir the seafood back into the pan.
Alternatively, make an easy seafood stew by heating olive oil in a pot. Cook 1 sliced shallot and 2 minced cloves of garlic for three minutes. Pour in 1/2 cup white wine, and let the mixture boil for three minutes until the wine reduces by half. Stir in 1 1/2 cups chicken stock, 1 cup clam juice, 1 cup of drained diced tomatoes, 1 bay leaf and 2 sprigs of thyme. Season the liquid with 1/2 teaspoon of hot sauce and salt and pepper to taste.
Simmer the stew for approximately 10 minutes before adding 2 dozen clams. Let the clams cook for five minutes, add 1/2 pound of shrimp and 3/4 pound of firm fish fillets cut into chunks, and cook it until the seafood is opaque.