Nourriture et boissons - Soupes de poisson et de fruits de mer

a traditional French fish stew made with a variety of fish, shellfish, vegetables, and herbs, typically served with bread and a garlicky mayonnaise called rouille

bouillabaisse

a type of soup that is typically made with shellfish such as lobster, crab, or shrimp, and is thickened with cream or a roux, seasoned with herbs and spices

bisque

a type of soup that is typically made with seafood such as clams or fish, or sometimes with vegetables, and is often thickened with cream or potatoes

chaudrée

a creamy soup made with clams, potatoes, onions, and milk or cream, typically seasoned with herbs and spices

soupe de palourdes

a type of chowder that is made with different types of fish, potatoes, onions, and milk or cream, often seasoned with herbs and spices

chaudrée de poisson

a stew or soup that originated in southern Louisiana, typically made with a strongly-flavored roux, vegetables, meat or seafood, and the vegetable okra as a thickening agent

gumbo

a traditional Italian fish stew or soup from Liguria, typically made with mixed fish, tomatoes, garlic and white wine

bouillabaisse

a traditional Burmese fish-based noodle soup, often considered as Myanmar's national dish

mohinga

a type of soup where fish is thinly sliced and cooked in a broth with various vegetables, herbs, and seasonings

soupe de poisson tranché

a traditional Scottish soup made with smoked haddock, potatoes, onions, and cream, known for its rich and smoky flavor

soupe cullen skink

a Chinese soup made with chicken and shrimp

soupe lung fung

a creamy and savory soup made with blue crab meat, crab roe, and typically flavored with sherry

soupe de crabe femelle

a dish consisting of noodles served in a hot soup, originated in the Far East

laksa

the meat of a large fish named tuna that lives in warm waters

thon

a traditional Russian soup that is sour and spicy and is typically made with meat, fish, or mushrooms

solyanka