From light bouillabaisse to hearty chowders, there's a fish soup or stew to fill any appetite. Almost any kind of fish can be used in soup or stew, and you can add many kinds of ingredients to go from an appetizer to a full meal. Most areas of the United States and countries of the world have their own special kinds of fish soup and stew so you can get a flavor of other places by exploring recipes.

Soups and Stews — Good and Bad

How you make fish soup and stew is limited only by your taste. Cooking fish in stews and soups is a good way to make use of smaller parts of fish that might otherwise be wasted. Frozen fish work well in soups and stews so you can use those that have been frozen for a while rather than cooking them some other way. Soups and stews even freeze well for later use.

The only bad thing about stews and soups is they just don't last long enough. Some people don't like the taste but you can find recipes that lower the fishy taste, so there should be some kind everyone would enjoy. If someone says fish stew tastes bad, try a different recipe.

Ways to Make Fish Soups and Stews

Traditional soups and stews are either milk or tomato based, with fish and seasonings but little else. Stews can include everything from potatoes to peppers, and can be as mild as you want or hot enough to please anyone's craving for fiery food.

Boil some fillets, shred the meat, and simmer them in milk or tomato soup for a simple fish-based soup. Cut the fillets into chunks and add boiled potato cubes to the milk based-soup for a New England–type fish stew. Use mild white fish for a less fishy taste.

For a hearty Manhattan-style stew, cook potatoes, tomatoes, and corn in fish stock and then add chunks of fish during the last few minutes of cooking. Make a gumbo by adding okra to the mix. Put in some chili powder or hot sauce to spice it up. Use a little fish or a lot, depending on your taste.