Waterzooi is a classic stew of Northern Belgian cuisine. Its name is Dutch, meaning “watery mess”. It is sometimes called Gentse Waterzooi (in Dutch) or waterzooi gantois (in French), which refers to Ghent, a city in Belgium.
The original form is made of fish, either freshwater or sea, (waterzooi de poissons, viszooitje), though today chicken waterzooi [...]

Ukha or уха is a Russian soup, clear salmon soup or clear fish soup, made of fish like salmon or cod, root vegetables, parsley root, leek, potato, bay leaf, lime, dill, green parsley and spiced with black pepper, cinnamon and cloves. Fishes like perch, tenches, sheatfish and burbots were used to add flavour to the [...]

Fisherman’s Soup is a hot and spicy paprika based river fish soup recipe. The meal originates from the Hungarian cuisine, a bright red hot soup prepared with carp or mixed river fish, characteristic for the cuisines of the Pannonian Plain, particularly prepared in the Danube and Tisza river regions.
The dish is a famous soup, it [...]

Fanesca is a traditional soup recipe from Ecuador. Its components and preparation vary from one region to other of the country, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf sambo, pumpkin, corn, fava [...]

Cullen Skink is a thick Scottish soup made of smoked Finnan haddie, potatoes and onions. Lacking the traditional ingredient, any other undyed smoked haddock will suffice.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish [...]

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, [...]

An authentic bouillabaisse from Marseille. The fish and shellfish are served on one platter, the broth is served in a bowl with rounds of bread spread with rouille.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a [...]