Fish and seafood soups

Fish and seafood soups are found wherever there is a coastline, a river or a lake. Some are clear broths flavoured with the bones and heads, others are thick chowders with milk and potato or fragrant stews with tomato, saffron or lemongrass. Fish cooks quickly, so it is usually added near the end. Soups that only use fish sauce as a seasoning are not included here.

SoupWiki lists 46 soups with fish and seafood. Typical total cooking time is about 60 minutes, ranging from 25 to 210 minutes, and a serving is roughly 60–650 kcal (estimates). The quickest is Suimono (~25 min) and the lightest is Suimono (~60 kcal). None of them is vegetarian as usually made. All are served hot. They come from 25 countries, most often Nigeria, Vietnam, United States.