seafood and fish soup recipes from around the world

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, our favorite seafood soup recipes from around the world.

The ocean covers roughly 70 percent of the entire planet and touches numerous shores spanning the globe, so it’s no surprise that so many countries have their own beloved fish and shellfish dishes, from several versions of ceviche to seafood bakes and boils. There’s practically an entire sea of fish soups and stews out there too, way beyond clam chowder and cioppino, though some aren’t nearly as widely known as they should be.

Here’s a sampling of some of the best seafood soups from around the world, in no particular order, so you can do a little globetrotting even in your own kitchen.

Related Reading: The Best Seafood Delivery Services for 2020

Cioppino (San Francisco Fisherman’s Stew)



A hallmark of San Francisco cuisine, cioppino is an Italian-American stew thick with various types of firm fish and shellfish. It has much in common with cacciucco, a fisherman’s stew from Livorno, Italy, and either one would make a fine addition to a Feast of the Seven Fishes spread—but even served alone, they’d make a pretty perfect meal. Get our Cioppino recipe.

Bouillabaisse (Provençal Fish Soup)

Similar in appearance to cioppino, bouillabaisse is made from both fish and shellfish (including, sometimes, octopus and sea urchins) in a tomato broth flavored with saffron, fennel, garlic, and olive oil, plus vegetables like leeks and potatoes. France is home to other seafood stews as well, like bourride, with a broth enriched with garlicky aioli, and cotriade, a simpler soup with fish and potatoes that originated in Brittany, but Marseilles’ bouillabaisse is most well known, and traditionally served with toasts topped with rouille, a spicy pepper sauce thickened with breadcrumbs. Get the Bouillabaisse recipe.

Moqueca (Brazilian Fish Stew)

This stew from Brazil has a rich—yet not too heavy—broth thickened with both coconut milk and dende, or bright red-orange palm oil, which is worth seeking out (although, be sure to buy a sustainably harvested brand). Bell peppers, firm white fish, and shrimp often swim in the broth, and a topping of torn cilantro gives it a fresh lift of flavor, as does lime juice. Get the Moqueca recipe.

Senegalese Seafood Stew (Thieboudienne)

Thieboudienne, the national dish of Senegal, is composed of fish, vegetables, and broken bits of rice all simmered together in spiced tomato sauce. It’s often termed a stew, although it’s much less brothy than you might expect. It goes by several other names, including ceeubu jen. Before being added to the other ingredients, the fish is scored and the slits in the flesh are stuffed with rof, a mixture of parsley, onion, and garlic somewhat like Italian gremolata. Another Senegalese dish, soupe kandja (or soupoukandia), is technically considered a sauce with okra and palm oil, but is likely a precursor to another seafood stew: gumbo. Get the Thieboudienne recipe.

Caldillo de Congrío

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Nuestro caldillo de congrio es lo máximo!!! Congrio porción así de perfecto de @pescadosinquerer . • Paso a paso en historias… quedó tan tan re gueno… que sigan la receta al dedillo! • Para el caldo: Si tienen la cabeza y espinazo del congrio. Agregar 1 lt. De agua fría, 2 tazas de vino blanco @undurragawines , 1 rama de apio, 1 zanahoria picada, 1 cebolla cortada en cuartos, tomillo, laurel, perejil, sal y pimienta. Hervir sólo 20 min, despues se pone amargo. Quitar la cabeza y espinazo y colar el caldo. Reservar. * Si no tienen la cabeza y espinazo, hacer un caldo con las mismas verduras y un par de calugas de caldo concentrado de pescado o verduras. Yo le puse además un caldo de cocción de locos que tenía congelado…. ❣️ • *si no tienen hierbas frescas, @badiachile tiene todo, perejil, cebolla, orégano, ajo, semillas de apio, todo de una calidad insuperable! • Para el caldillo: 2 cebollas pluma gruesa. 1 hoja de laurel. 1 cucharada de pasta de tomate. 1 cucharada de paprika @badiachile 1 diente de ajo machacado. 1 cucharadita de pasta de ají. 4 papas en cubos. 4 tomates pelados , sin pepas y en cubos. 1 cucharada de orégano @badiachile 6 porciones de congrio @pescadosinquerer . Chorito o almejas (opcional) 1/2 taza de crema. 125 g queso parmesano rallado @quillayes_dlv Perejil para decorar. • Preparación: Saltear la cebolla, el ajo y laurel hasta que la cebolla esté transparente, sin dorar. Agregar tomates, cocinar por 5 min. y agregar el caldo reservado. Hervir y agregar las papas, oregano, pasta de ají, paprika. Dejar cocinar tapado a fuego medio por 30 min. Agregar las almejas o choritos y los trozos de congrio con cuidado. Dejar cocinar 8 min. agregar crema y parmesano, mezclar con cuidado y servir espolvoreando perejil picado. La gloria ❤️❤️❤️!!!! • • • • #caldillo #congrio #conger #caldillodecongrio #platoschilenos #chile #sopas #ınstagood #instaphoto #foodporn #foodphotography #foodlover #foodie #food52 #f52grams #foodstyling #instafood #comidachilena #healthyfood #healthy #fotografia

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According to Nobel Prize-winning poet Pablo Neruda, those who eat Chile’s caldillo de congrío know heaven on earth. This stew is based on pink or rosy conger, a “giant eel of snowy flesh” (that’s Neruda again), and the broth, based on fish stock, is flavored with garlic, tomatoes, carrots, and onion, with just enough cream to make the mixture a little cloudy and opaque. Get the Caldillo de Congrío recipe.

Portuguese Fish Stew (Caldeirada de Peixe)

Caldeirada is named for the clay pot in which it is traditionally cooked, and like so many other seafood stews, there’s no set-in-stone ingredient list. It’s filled with a mix of fresh fish and often includes squid, with tomato and herbs in the broth, and vegetables like potatoes regularly make an appearance too. Portuguese mariscada is similar, but packed with shellfish instead of finfish. Many recipes, like the one here, add chorizo for extra kick. Get the Portuguese Fish Stew recipe.

Salmon Miso Sinigang

Filipino sinigang sour soup with salmon and miso


This Filipino sour soup normally uses tamarind pulp for the pucker factor, but in this version from Marvin Gapultos, lime juice brings the tartness. The salmon and miso pay homage to both Japanese influence on Filipino cuisine, and the legacy of Filipino workers in Alaska’s canneries in the early 20th century. Get the Salmon Sinigang recipe.

Ukha (Russian Fish Soup)

Russian ukha is a super simple fish soup best made with just-caught fish, ideally outside near the banks of a river, over an open fire. The entire fish, including the head, is used to impart flavor to the broth, while carrots, onions, and/or potatoes are added to make it heartier. Get the Ukha Fish Soup recipe.

Haemul Jeongol (Korean Seafood Hot Pot)

Korean hot pots come in many varieties, and this one is full of fish and seafood like crab, octopus, and clams. Gochujang and other flavorful ingredients add spice and savor to the broth, and vegetables like soybean sprouts, mushrooms, and cabbage are added to it as well. Maeuntang is another spicy Korean fish stew that’s a little simpler, with fewer ingredients, but its flavors are just as big. Get the Haemul Jeongol recipe.

Asam Pedas (Malaysian Tamarind Fish Stew)

This seafood curry from Malaysia is soupy enough to be considered a stew, and too intriguing not to include. It’s spicy thanks to plenty of red chiles; fragrant with turmeric, lemongrass, shallots, and shrimp paste; and tangy with tamarind paste. Fresh pineapple and okra are added along with firm white fish to the vibrant broth. Get the Asam Pedas recipe.

Meen Moilee (Kerala Fish Stew)

Although rich and fragrant with spices like ginger, cinnamon, and curry leaves, this coconut milk enriched Indian fish stew from Kerala is fairly mild, and perfect spooned over lots of steamed basmati rice. Get the Kerala Fish Stew recipe.

Chupe de Camarones (Peruvian Shrimp Chowder)

This spicy shrimp chowder hails from Peru, and in addition to the shellfish, includes corn (preferably the large-kerneled Peruvian staple called choclo if you can find it; Goya Foods sells it frozen), potatoes, queso fresco, and poached eggs. No wonder it’s thought of as a warming and filling winter dish. Get the Chupe de Camarones recipe.

Caldo de Pescado

Chipotle makes the tomato broth for this Mexican seafood soup a little smoky and spicy (jalapeño, garlic, and hot sauce also help). The type of seafood that goes into it varies widely, but you can keep it as simple as you want with just one or two kinds. Get the Caldo de Pescado recipe.

Ghalieh Mahi (Iranian Fish Stew)

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Ghalieh mahi (Fish stew) قلیه ماهی #ghaliehmahi #stew #fish #food #myfood #cook #cooking #lunch #dinner #قلیه_ماهی #ماهی #غذا #غذای _خونگی #آشپزی #آ شپزخانه #اشپزی_خونگی #ناهار #شام طرز تهیه:طرز تهیه: دو عدد پیاز متوسط خرد شده را تفت میدیم و یک بوته سیر خرد شده یا رنده شده بهش اضافه میکنیم و با هم سرخ میکنیم. نمک و زردچوبه و فلفل قرمز و سیاه به مقدار دلخواه اضافه میکنیم. این خورشت باید تند باشه ولی به اندازه دلخواه و سلیقه خودتون فلفل اضافه کنید. بعد سبزی سرخ شده این خورشت که شامل ۳۵۰ گرم گیشنیز و ۱۵۰ گرم شنبلیله هست و اضافه میکنیم( شنبلیله و گیشنیز را خرد خرد کرده جداگانه خوب سرخ میکنیم البته نه زیاد که تلخ شه و به پیاز و سیر اضافه میکنیم ) حالا یک بسته تمبر هندی را دریک لیوان آب خیس میکنیم و از صافی رد میکنیم و تمبر هندی صاف شده را به سبزی اضافه میکنیم اگر دوست ندارید خورشت زیادی ترش باشه نصف بسته تمبر هندی هم‌کافیست. خوب مخلوط میکنیم و یک لیوان دیگه آب اضافه میکنیم و اجازه میدیم خورشت حدود دو ساعت با حرارت ملایم جا بیفته. حالا نیم کیلو ماهی مورد دلخواهمون و سرخ میکنیم که بهتره ماهی باشه که کمتر استخوان داشته باشه من از ماهی سالمون استفاده کردم. بعد از اینکه ماهی را سرخ کردیم حدود نیم ساعت مونده خورشت جا بیفته به خورشت اضافه میکنیم. من ماهی را خرد کردم و کاملا استخوانها را ازش جدا کردم و به خورشت اضافه کردم. اگر بخوایم مجلسی تر باشه میتونیم ماهی را به صورت تکه ای به خورشت اضافه کنیم. این خورشت خوشمزه رو با برنج سرو کنید و لذت ببرید. نوش جان

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This Iranian fish stew is thick with herbs, traditionally fenugreek and cilantro, and pleasantly puckery thanks to tamarind, with a healthy hit of garlic too. Get the Iranian Fish Stew recipe.

Hungarian Fisherman’s Soup (Halászlé)

Similar to Russian fish soup, this Hungarian dish is best made with freshly caught fish in the great outdoors, but it’s still good made at home. Plenty of paprika gives the broth a brick red hue as well as authentic Hungarian flavor. This is much the same as Croatia’s riblji paprikaš too. Get the Hungarian Fisherman’s Soup recipe.

Catalan Fish Stew

Catalan fish stew, or suquet de peix, starts with picada, a thick paste of toasted hazelnuts, almonds, and bread crumbs plus garlic and chili. This forms the base of the broth, which is also flavored with saffron and smoky pimentón. In it, you’ll find potatoes, fish, and shellfish. As with practically every seafood stew, it’s very flexible, so you can use whatever non-oily fish and shellfish looks best at your market. Get the Catalan Fish Stew recipe.

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Jen is an editor at Chowhound. Raised on scrapple and blue crabs, she hails from Baltimore, Maryland, but has lived in Portland (Oregon) for so long it feels like home. She enjoys the rain, reads, writes, eats, and cooks voraciously, and stops to pet every stray cat she sees. Continually working on building her Gourmet magazine collection, she will never get over its cancellation. Read more of her work.
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