7 Fish Soup Recipes That Will 'Bowl' You Over

Seafood bisque, known for its rich, creamy texture and delicate flavors, is a restaurant favorite that's also easy to prepare at home. Its origins can be traced back to 17th century France; the term "bisque" is derived from the French "biscuit," referring to twice-baked bread. The reason? Early versions of this dish combined seafood, vegetables, and stale bread to achieve bisque's famously smooth, creamy consistency. Now, cream and butter, pureed with aromatics like onion and garlic, achieve that smooth, silky texture that sets it apart from heartier chowders.

This classic French seafood dish dates back to 1855, and its name comes from the French words "bouillir" (to boil) and "abaisser" (to reduce). Provençal sailors in southern France originally crafted it from discarded fish scraps. However, the dish has evolved to exude elegance over time and is now a classic of French cuisine.

In the 1980s, restaurateurs in the Provençal city of Marseille established a charter defining the authentic bouillabaisse, including saffron and fennel while excluding white wine. As for the seafood, some firm-fleshed fish like halibut is required, and scallops, shrimp, and lobster appear in various bouillabaisse recipes.

Tom yum goong, a celebrated Thai fish soup, is known for its vibrant flavors, with shrimp as the key ingredient. Enriched with lemongrass, makrut lime leaves, and chili peppers, this Southeast Asian favorite offers an enticing blend of aromatic and spicy elements and is surprisingly quick to make. Those ingredients provide the distinct, tangy flavors of Thai cuisine.

Belonging to the "tom yum" family of Thai soups, tom yum goong emphasizes "boiling together." The "goong" in its name signifies prawns or shrimp. With its refreshing and zesty profile, tom yum goong masterfully harmonizes spicy and sour notes, offering a delightful culinary journey from Thailand.

If you're a seafood fan, don't miss out on this delightful seafood soup from Honduras. This dish has deep roots in the coastal regions of the Central American country, where seafood is abundant and beloved.

This shrimp and crab soup is characterized by its coconut milk-enriched base and the addition of local elements like yucca and plantains. This harmonious combination results is a nutritious and delightful dish perfect for special occasions, a refreshing summer lunch, or a wonderful shared experience with family and friends. For an added burst of flavor, consider serving the soup with a squeeze of lemon and a touch of hot sauce.

Hailing from Louisiana and deeply entrenched in both Creole and Cajun culinary traditions, gumbo is a culinary masterpiece featuring andouille sausage, chicken, and an array of seafood, such as shrimp and crab.

While there's room for creativity, gumbo typically relies on the foundational components of roux and a mirepoix of celery, onion, and green bell pepper. The stew is thickened with filé powder, okra, or a chocolate brown roux made with vegetable oil and flour. Crafting the roux requires time and patience; it needs continuous stirring until it achieves a rich, deep brown hue. Then, after simmering until the flavors meld, the gumbo is served over rice.