Although the original recipe calls for crayfish, prawn chupe has become more widely eaten, as fresh or frozen prawn become more common.
A mouthwatering rich and delicately seasoned cream of crab soup. Serve this hearty bowl of delectable crab-meat morsels with finely snipped chives for garnish.
Usually prepared in the fishing districts, fresh fish is cut into slices and seasoned with salt. Traditionally cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added.
Caldo de siete mares (Seven Seas Soup) , also known as caldo de mariscos (Seafood Soup) is a Mexican version of fish stew, popular in coastal regions in Mexico.
A simple and popular Thai hot and sour soup, Tom Yam Kung is one of the best known of all Thai foods. Lemongrass, galangal, and kaffir lime leaves are essential ingredients for this soup and are what really gives tom yum its flavour, and without them you would not have a complete dish.
This rich and creamy seafood bisque can be served anytime, whether it’s with guests or the family.
This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.
This creamy full-flavoured Chowder is as perfect for company as it is for the family.
Bergen fish soup is a velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.
Few cuisines value sourness quite as much as Filipino. Whether from vinegar, citrus, or unripe fruits, sourness adds sparkle, helping balance intensely fishy flavours and rich, fatty meats. The Philippines’ quintessential sour dish is sinigang, a seafood soup that usually relies on tamarind pulp for tartness.
Spicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe as they lend unique and extremely fruity flavours to the base of the soup.
Here are 3 different recipes for Halászlé Hungarian Fishermans soup which is a hot, spicy paprika-based river fish soup, originating from Hungarian cuisine and is famous for being very hot and spicy which you can adjust to taste.
Tom yum or tom yam is a Lao and Thai clear, spicy and sour soup. Tom yum is widely served in neighbouring countries such as Cambodia, Malaysia and Singapore, and has been popularised around the world.
An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.
Aljotta is a hearthy, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size. This soup calls for the whole fish – head and tail included – in order to develop the best flavour possible. Because eating meat during Lent was not permitted, Aljotta was very popular during Lent.