Fish soup

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Fish soup
stock, juice, water)

Fish soup is a

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,

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.[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.

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

See also: List of fish and seafood soups
Name Image Type Description
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
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[2]
Ikan kuah kuning fish An Indonesian dish of fish in a yellow soup.[3]
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
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
fish
soup
Stock fish The basis for many fish soups and
stock cubes
.
Lobster bisque 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.
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.

See also

Notes

  1. ^ 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.
  2. ^ 1881 Household Cyclopedia
  3. ^ Anggraheni, Lyza. "Menikmati Ikan Kuah Kuning, Hidangan Para Raja di Ambon Manise". tirto.id (in Indonesian). Retrieved 29 June 2022.

References

External links
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