Fish stew

Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.

Types of fish stew from around the world include:

• Asam fish (Malaysian)
• Bouillabaisse (Provençal fish stew originating from Marseille, France)
• Brodetto di San Benedetto del Tronto (Italian, from Marche)
• Buridda (Italian, from Liguria)
• Cacciucco (Italian, from Livorno)
• Caldeirada (Portuguese)
• Chepa pulus (tamarind-based South Indian fish stew from Andhra Pradesh)
• Caldo de mariscos (Mexican) stew, also known as Caldo de siete mares
• Cotriade (from Brittany)
• Cioppino (San Francisco version of an Italian fish stew)
• Ghalieh mahi (Persian)
• Halászlé (Hungarian paprika-based river fish soup)
• Haemul jeongol (Korean)
• Maeuntang (spicy Korean soup)
• Moqueca (traditional Brazilian stew)
• Riblji paprikaš (spicy Croatian fish stew from Slavonia)
• Saengseon jjigae (Korean, similar to jeongol)
• Suquet de peix (Valencian stew, similar to bouillabaisse)

See also

• List of soups
• Chowder