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Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
Bouillabaisse: fish and shellfish French fish stew or soup based on rock fish but containing neither cream nor lemon, accompanied with rouille: Cantonese seafood soup: fish Generally a thick seafood soup with a very smooth texture, usually whitish in color and a little transparent. Carp soup fish A soup made with carp's head and offal, onion ...
A variant of bouillabaisse [2] or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon and Agde . The word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), boiled, in english. [3]
Sliced fish soup Sopa marinera — a Spanish seafood dish [ 3 ] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin Sopa de peixe - Portuguese fish soup, usually made using a tomato base.
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Meen Kuḻambu (traditional Tamil Kuzhambu stew, made with fish) Moqueca (traditional Brazilian stew) Riblji paprikaš (spicy Croatian fish stew from Slavonia) Saengseon jjigae (Korean, similar to jeongol) Shui zhu yu (Sichuan Chinese) Suquet de peix (Valencian stew, similar to bouillabaisse) Tuna pot; Ukha, Russian fish soup
According to signatories of the 1980 Bouillabaisse Charter — a collective attempt by local chefs to ensure the quality of the French soup — the most authentic recipe must include at least four ...
Solyanka – Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish. Sopa da Pedra is a rich traditional Portuguese soup with many ingredients. Sopa de Peixe is a traditional Portuguese fish soup. Soto is a traditional Indonesian soup made with turmeric, galangal, etc., usually contains either beef or chicken.