Traditional Fish Stews and Soups

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
Origin Aromatic Base/Flavorings Moistening Liquids(s) Fish and Shellfish Liaison Garniture
Anguille au Vert Belgium Butter, onions White wine Eel Egg yolks Herbs
Bouillabaisse Provence (France) Onions, leeks, fennel, garlic, tomatoes, saffron, bouquet garni with Provençal herbs, dried orange rind Fish stock made with trimmings, pastis Mediterranean Aïoli Croutons, aïoli
Bourride Provence (France) Onions, fennel, thyme, bay leaf, orange zest Fish stock made with trimmings Mediterranean Aïoli Aïoli
Bourride Sètoise Languedoc (France) Leeks, onions, chard, bouquet garni Fish stock, white wine Monkfish, monkfish liver Aïoli Aïoli
Calderada Portugal Onions, sweet green peppers, garlic, tomatoes, thyme Fish stock made with trimmings and white wine Saltwater fish, scallops, squid None Basil cut in strips (chiffonade)
Caldereta Asturiana Spain Olive oil, onions, sweet red peppers, nutmeg Sherry, water Cod, sea bass, monkfish and other saltwater fish None None
Caudière Flanders (Belgium) Onions, cloves, bouquet garni, garlic Fish stock made with trimmings and water, white wine, mussel cooking liquid Small Atlantic fish, baby sole, flounder, conger eel, mussels Cream Mussels
Chaudrée Charente (France) Bouquet garni, pepper White wine, water Squid or cuttlefish, baby skate, eel, mullet Butter Buttered croutons
Clam Chowder New England (United States) Pork, onions Milk Clams Potatoes None
Cotriade Brittany (France), Cornwall (England) Onions, sorrel, potatoes Water, vinegar Conger, eel, cod, mackerel Butter Stale bread
Matelote Alsacienne Alsace (France) Leeks, carrots, onions, bouquet garni Fish stock made with vegetables and fish trimmings, Riesling Freshwater fish: carp, eel, perch, etc. Cream, egg yolks, beurre manié Buttered croutons
Matelote à la Canotière Alsace (France) Leeks, carrots, onions, bouquet garni Fish stock made with vegetables and fish trimmings, Riesling or Sylvaner Carp and eel only Butter Mushrooms, crayfish
Matelote Normande Normandy (France) Onions, garlic, bouquet garni Cider, Calvados Saltwater fish: sole, flounder, conger eel Beurre manié, cream Croutons, mussels
Meurette Burgundy (France) Onions, garlic, bouquet garni Red wine, marc de Bourgogne Freshwater fish: trout, eel, perch, etc. Beurre manié, butter Garlic-rubbed croutons
Pauchouse Burgundy (France) Onions, garlic, cloves, bouquet garni White wine (Bourgogne Aligoté) Freshwater fish: trout, perch, eel, pike, etc. Beurre manié, cream Pearl onions, bacon, mushrooms, croutons
Shchi Russia Butter, onions, carrots Water White fish Flour Sour cream, green onions, cabbage
Ttorro Basque country (Spain) Olive oil, onions, garlic, sweet red pepper, hot peppers, saffron, bouquet garni Stock made with fish trimmings and vegetables Saltwater fish and shellfish: mussels, langoustines, monkfish, conger eel, shrimps, lobster, etc. None Croutons cooked with olive oil, chopped parsley
Vatapá Brazil Onions, hot peppers, tomatoes, ginger Coconut milk, water Small ocean fish, shrimps Coconut purée, peanut purée, rice Chopped cilantro
Waterzooï Flanders (Belgium) Butter, onions, bouquet garni, sage Stock made with fish trimmings and vegetables Freshwater fish such as trout, eel, perch, walleye, and pike Butter or heavy cream Chopped parsley, croutons
Zarzuela Catalane (Spain) Onions, sweet red peppers, sweet green peppers, garlic, ham, tomatoes, saffron, bouquet garni White wine Lobster, large shrimps, mussels, bay scallops, sea scallops None Almonds, chopped parsley
Zuppa di Pesce Italy Olive oil, garlic Water, wine vinegar Firm fish, mussels, shrimps