 New England clam chowder made with potatoes and cream | |
| Type | Soup |
|---|---|
| Main ingredients | Fish orseafood,vegetables,liquid (stock,juice, water) |
Fish soup is afood made by combiningfish orseafood withvegetables andstock,juice, water, or anotherliquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming abroth.
Traditionally,soups are classified into two main groups:clear soups andthick soups. The establishedFrench classifications of clear soups arebouillon andconsommé. Thick soups are classified depending upon the type of thickening agent used:bisques are made from puréedshellfish or vegetables thickened withcream; cream soups may be thickened withbéchamel sauce; andveloutés are thickened witheggs,butter, and cream. Other ingredients commonly used to thicken soups andbroths includerice,lentils,flour, andgrains; many popular soups also include carrots and potatoes.
Fish soups are similar to and often indistinct fromfish stews, though soup is generally wetter than stew.[1]
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 withshellfish, but can be made with any type of seafood or puree of vegetables or fruits. Cream soups are flavored broths thickened with awhite 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 quicksauce in a variety ofmeat andpastaconvenience food dishes, such ascasseroles. Similar to a bisque, chowders are thick soups usually containingseafood andpotatoes,milk andcream.
| Name | Image | Type | Description |
|---|---|---|---|
| Aljotta | fish | AMaltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of thebouillabaisse. | |
| Balık çorbası |  | fish | A traditional soup fromTurkish 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 withaioli |
| Bouillabaisse |  | fish and shellfish | French fish stew or soup based on rock fish but containing neither cream nor lemon, accompanied withrouille |
| 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 traditionalCzech 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 withsmokedhaddock, potatoes, onions and cream. |
| Pulmay (Curanto en olla) | seafood soup | Chilean seafood soup made withmolluscs, like theMytilus chilensis (a giantmussel),clam),surf clam,piure accompanied with yellow potatoes, sausages, chicken, and smoked ribs. Generally cooked in white wine and eaten with a side ofpebre andfry bread orchapalele | |
| Dashi | chilled | Japanese fish stock soup, with seasonal vegetables. | |
| Fanesca |  | fish | A traditional cod soup from Ecuador |
| Fisherman's soup |  | fish | HungarianHalászlé Ηot and spicy river fish soup with a lot of hot paprika. Called riblji paprikaš or fiš-paprikas in Croatian |
| Fufu andEgusi 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 withbarley meal andsmoked herring[2] | |
| Ikan kuah kuning |  | fish | An Indonesian dish of fish in a yellow soup.[3] |
| Lohikeitto |  | fish | AFinnish soup made withsalmon,potatoes (other root vegetables can be added such asrutabaga, carrots, onions), cream and dill |
| Mohinga |  | fish | A traditional Burmese fish soup made ofchickpea flour and/or crushed toasted rice,garlic,onions,lemongrass,banana tree stem,ginger, fish paste,fish sauce andcatfish in a rich broth. Served withrice 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 fromSingapore with fish, prawns and vegetables | |
| Sour soup |  | fish | A Vietnamese dish made with rice, fish, various vegetables, and in some casespineapple. |
| Ukha |  | fish | Russian fish soup, made of various types of fish, vegetables, dill, parsley and black pepper |
| Waterzooi | .jpg) | fish | ABelgianfish soup |
| Stock |  | fish | The basis for many fish soups andsauces. In the West, it is usually made with fish bones andfish heads and finely choppedmirepoix, 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) calledstock cubes. |
| Lobsterbisque | bisque | ||
| Crab bisque | bisque | ||
| Cream of Crab | bisque | ||
| Lobster stew |  | bisque | Cream-based soup with chunks of lobster |
| Shrimp bisque |  | bisque | |
| New England clam chowder | | chowder | Traditionally made with milk or cream, butter, potatoes, salt pork, onion, and clams. |
| Manhattan clam chowder |  | chowder | Made with a tomato base |
| Maryland crab soup | chowder | A soup made of vegetables,blue crab, andOld Bay Seasoning in a tomato base, associated with the state ofMaryland in the U.S.A. | |
| She-crab soup |  | chowder | FromCharleston, South Carolina, a creamy soup made with blue crab meat and crab roe. |
| Fish | |
|---|---|
| Shellfish | |
| Other seafood | |
| Processed seafood | |
| Seafood dishes | |
| Health hazards | |
| Advisory services | |
| Animal welfare | |
| Related topics | |
| Dishes by origin |
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