|Main ingredients||Fish or seafood, vegetables, liquid (stock, juice, water)|
|Cookbook: Fish soup Media: Fish soup|
Fish soup is a warm food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Fish soups have been made since early times. Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. Cream soups are flavored broths thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.
List of fish soups
|Aljotta||fish||A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.|
|Bergen fish soup||fish||A heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables. Norwegian origin.|
|Bouillabaisse||fish||French fish soup|
|Cantonese seafood soup||fish||Generally a thick seafood soup with a very smooth texture, usually whitish in color and a little transparent.|
|Carp soup||fish||A soup made with carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.|
|Cioppino||fish||(Italian-American) fish stew with tomatoes and a variety of fish and shellfish|
|Cullen skink||fish||A traditional fish soup from Scotland. Made with smoked haddock, potatoes, onions and cream.|
|Pulmay (Curanto en olla)||seafood soup||Chilean seafood soup made with molluscs, like the Mytilus chilensis (a giant mussel), clam), surf clam, piure accompanied with yellow potatoes, sausages, chicken, and smoked ribs. Generally cooked in white wine and eaten with a side of pebre and fry bread or chapalele|
|Dashi||chilled||Japanese fish stock soup, with seasonal vegetables.|
|Fanesca||fish||A traditional cod soup from Ecuador|
|Fisherman's soup||fish||Hungarian Halászlé Ηot and spicy river fish soup with a lot of hot paprika|
|Fufu and Egusi soup||chunky||A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed|
|Herring soup||fish||A thick soup made with barley meal and smoked herring|
|Lohikeitto||fish||A Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill|
|Mohinga||fish||A traditional Burmese fish soup made of chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli.|
|Psarosoupa||fish||Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish|
|Sliced fish soup||fish||A dish from Singapore with fish, prawns and vegetables|
|Sour soup||fish||A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.|
|Ukha or уха||fish||Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper|
|Waterzooi||fish||A Belgian fish soup|
|Saimin||noodle||Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences|
|Stock||fish||The basis for many fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix, and cooked for 30–45 minutes. In Japan, fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. Concentrated fish stock is called "fish fumet." Dehydrated stock can be formed into small cubes (pictured) called stock cubes.|
|Cream of Crab||bisque|
|Lobster stew||bisque||Cream-based soup with chunks of lobster|
|New England clam chowder||chowder||Made with potatoes and cream|
|Manhattan clam chowder||chowder||Made with a tomato base|
|Maryland crab soup||chowder||A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with Maryland|
|She-crab soup||chowder||From Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.|
|Ukha||fish||A clear Russian fish soup with broth.|
- Murdoch (2004) Essential Seafood Cookbook Soups and chowders, pp.32–55. Murdoch Books. ISBN 9781740454124.
- Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.