|Main ingredients||Fish or seafood, vegetables, liquid (stock, juice, water)|
Fish soup is a 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 are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.
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.|
|Balık çorbası||fish||A traditional soup from Turkish cuisine .|
|Bergen fish soup||fish||A heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables. Norwegian origin.|
|Bourride||fish||French fish stew or soup based on white fish (monkfish) with cream and lemon, accompanied with aioli|
|Bouillabaisse||fish and shellfish||French fish stew or soup based on rock fish but containing neither cream nor lemon, accompanied with rouille|
|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. Called riblji paprikaš or fiš-paprikas in Croatian|
|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|
|Ikan kuah kuning||fish||An Indonesian dish of fish in a yellow soup.|
|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.|
|Pindang||fish||Indonesian fish soup in salt and sour-tasting spices|
|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||fish||Russian fish soup, made of various types of fish, vegetables, dill, parsley and black pepper|
|Waterzooi||fish||A Belgian fish soup|
|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||Traditionally made with milk or cream, butter, potatoes, salt pork, onion, and clams.|
|Fluffy clam chowder version of New England clam chowder||chowder||Fluffy clam chowder version of a traditional New England or Boston clam chowder, includes hunks of steamed lobster, grilled briefly in a sherry-butter sauce, and added as a topping.|
|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 the state of Maryland in the U.S.A.|
|She-crab soup||chowder||From Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.|
- ^ Goltz, Eileen (2008-11-09). "Soup vs. stew: Difference in details". The Journal Gazette (Fort Wayne, Indiana). Archived from the original on August 11, 2011. Retrieved 2010-03-06.
- ^ 1881 Household Cyclopedia
- ^ Anggraheni, Lyza. "Menikmati Ikan Kuah Kuning, Hidangan Para Raja di Ambon Manise". tirto.id (in Indonesian). Retrieved 29 June 2022.
- 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.