Spicy Fish Soup
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Mediterranean Fish Soup
This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.
Ukha (Russian Fish Soup)
Wonderful fish soup. Very popular in Russia and easy to make. Try it with pike, perch or salmon.
Sweet and Sour Christmas Fish Soup
I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!
Sinigang na Isda sa Miso (Fish Stew with Miso)
This is a popular Filipino soup dish usually eaten for lunch with rice. Several variations of this soup dish abound in the Philippines. However, I suggest that the green chiles should never be excluded.
Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Sopa de Mariscos (Seafood Soup)
A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.
Sexy Fish Stew
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
Basic Ceviche
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Chinese Fish Congee
Congee, or rice porridge, is a popular dish in many Asian countries, particularly when you are feeling under the weather. This authentic Chinese congee uses white fish and just a few other simple ingredients.
Sarah's Delicious Bouillabaisse
This quick Mediterranean-inspired seafood soup has an herbed tomato base and is full of seafood! I love serving crusty French bread alongside to soak up the broth.
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Jean-Pierre's Cod Fish Soup
While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!