Fish soup

Riblji paprikašBalıkFishsoup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.wikipedia
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Fish stock (food)

fish stockfish fumetfish broth
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.
Fish stock forms the basis of many dishes, particularly fish soups and sauces.

Soup

soupscanned soupcondensed soup
Traditionally, soups are classified into two main groups: clear soups and thick soups.
Bouillabaisse is a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa.

Herring soup

Herring soup is a fish soup consisting of a thick mix of water, barley-meal and red herring.

Pindang

pindang patin
The term also could refer to a specific freshly sour and spicy fish soup which uses sour-tasting spices, usually tamarind.

Fish stew

suquet de peix
Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.
Fish soup

Ukha

yushkafish stewуха
These days it is more often a fish soup, cooked with potatoes and other vegetables.

List of soups

Bergen fish soupCream of chicken soup
List of soups
List of fish soups

List of fish and seafood soups

seafood soup
List of fish and seafood soups
Fish soup

Food

foodstufffood productsfoods
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Fish as food

fishfood fishtable fish
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Seafood

seafood productssea foodfood fish
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Vegetable

vegetablessalad vegetablewild vegetables
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Juice

fruit juicejuicesfruit juices
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

Team Liquid

liquidliquid phaseliquids
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

France

🇫🇷FrenchFRA
The established French classifications of clear soups are bouillon and consommé.

Broth

bouillonchicken brothbeef broth
The established French classifications of clear soups are bouillon and consommé. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Consommé

consommeconsommé soupmadrilene
The established French classifications of clear soups are bouillon and consommé.

Bisque (food)

bisquebisqueslobster bisque
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Shellfish

shell fishshellshell-fish
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Cream

heavy creamdouble creamwhipped cream
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Velouté sauce

veloutéveloutésveal velouté
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Egg as food

eggseggchicken egg
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Butter

Bennecultured buttermelted butter
Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Rice (disambiguation)

riceAman paddypaddy
Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Lentil

lentilsred lentilsmasoor
Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.