Warm spices from the Eastern Mediterranean, lots of fresh herbs, and a big splash of lemon juice make this quick and easy fish soup. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!.
I have a thing for seafood in a warm, aromatic broth. Tasty, lean, and satisfying, its the kind of warm-your-belly meal that wont leave you feeling heavy.
Here on the blog, some of our favorites in this group are steamed clams, salmon soup with potatoes (so smooth and hearty), and Sicilian fish stew with garlic and capers. That’s the thing about cooking the Mediterranean way: you can season fish soup in a million different ways.
And todays easy fish soup recipe is another pot of goodness that is so worth a try. It’s simple to make and full of warm spices from the Eastern Mediterranean, like cumin, coriander, and turmeric. Fresh herbs and lemon juice make it taste great at the end (don’t skip the lemon juice; it makes all the difference in balancing out all the warm flavors). Youll want to serve it with some good bread to mop up the delicious, extra herby broth!.
Fish soups and fish stews are classic seafood dishes that are enjoyed all over the world. While they share some common ingredients like fish, vegetables, and broth, they have distinct characteristics that set them apart. This article will explore the key differences between fish soups and fish stews so you can understand their unique culinary profiles.
Fish Soup 101
Fish soup is a broth-based dish made by simmering fish and vegetables in seasoned liquid like fish stock, water, wine or tomato juice. It has a thin, soup-like consistency
Here are some typical features of fish soups:
-
Light clear or semi-opaque broth
-
Smaller pieces of fish fillets or chunks
-
Limited range of vegetables like onions, carrots, celery, potatoes
-
Light seasoning of herbs, spices, lemon juice or vinegar
-
Optional starch like rice or noodles
Fish soups are light, appetizer-style dishes that highlight the delicate flavors of the fish and broth. Popular versions include French bouillabaisse, Italian burrida, Scandinavian fiskesuppe, and Asian fish soups flavored with ginger, lemongrass or coconut milk.
Fish Stew 101
Fish stews are heartier, more stew-like dishes made by simmering chunks of fish and vegetables in a flavorful broth. They have a thicker consistency than soups.
Here are some typical features of fish stews:
-
Rich, thick broth
-
Large chunks or whole pieces of fish fillets
-
Wider variety of vegetables like tomatoes, bell peppers, greens
-
Hearty seasoning of herbs, spices, wine, garlic
-
Often thickened with a roux or cornstarch
-
Served as a main course
Fish stews are more robust, stew-like dishes that make a satisfying one-pot meal. Well-known examples include French bouillabaisse, Spanish zarzuela, Portuguese caldeirada, Hawaiian squid luau, and Brazilian moqueca.
5 Key Differences Between Fish Soups and Stews
While fish soups and stews have some commonalities, their differing characteristics set them apart. Here are 5 main differences:
1. Broth Consistency
The broth is the biggest distinction between the dishes. Fish soups have a thin, clear broth that highlights the delicate seafood flavors. Fish stews have a thicker, heartier broth that provides more richness and body.
2. Fish Size
Fish soup contains smaller, bite-sized pieces of fish while fish stew uses larger chunks or whole fillets. The hearty pieces of fish make the stew more filling.
3. Vegetables
Fish soups use a sparse amount of vegetables, typically onions, carrots and celery. Fish stews contain a wider range of vegetables like tomatoes, bell peppers, potatoes, greens.
4. Flavor Profile
Fish soups let the delicate seafood flavors shine through. Fish stews pack a punch with bold seasoning of herbs, garlic, spices, and wine.
5. Serving Style
Fish soups are light appetizer or lunch dishes. Hearty fish stews are served as main course meals accompanied by bread, rice or pasta.
Culinary Applications
Fish soups and stews can both be versatile additions to your cooking repertoire. Here are some of their best culinary applications:
Fish Soups
- Light appetizer or starter soup
- Healthy weekday lunch
- Refrigerator cleaner – use up leftovers
- Add rice or pasta for heartiness
- Garnish with croutons, rouille or grated cheese
Fish Stews
- Satisfying one-pot dinner
- Impressive company-worthy main dish
- Freezer-friendly meal
- Pair with crusty bread or over pasta/rice
- Use flavorful broth as a sauce base
Tips for Making Fish Soups and Stews
Follow these tips to make delicious fish-based soups and stews at home:
- Use an assortment of fish like cod, halibut, snapper, salmon, scallops, shrimp.
- Simmer fish no longer than 8-10 minutes to prevent overcooking.
- Add tender vegetables like peas, greens, diced tomatoes near the end.
- Finish with fresh herbs like parsley, cilantro or basil.
- Add sauce enhancers like saffron threads, Pernod, anchovy paste.
- For soup, keep broth thin and clarify by straining if needed.
- For stew, thicken broth with a light roux, cornstarch or pureed veggies.
Which One Should You Choose?
The choice between fish soup or stew depends on whether you want a light appetizer-style soup or a hearty stew meal. Soups highlight the seafood while stews offer a more robust flavor experience.
Fish soups are quick, healthy weekday meals. Save fish stews for cold weather comfort food or impressing dinner guests. Either option provides a delicious way to enjoy seafood and vegetables in one bowl.
So dive into this guide to understand the characteristics of each dish. Then whip up the perfect fish soup or stew for any occasion using your favorite catch of the day.
What kind of fish to use?
This fish stew can be made with halibut, cod, sea bass, or even red snapper fillets that are not too firm. I like to use a mix of fish, and this time I used sea bass and red snapper (both had their skins taken off and were filleted).
Can you put frozen fish in fish soup?
If quality fresh fish is not available to you, you can use frozen wild fish. For the recipe to work, I like to let the fish thaw overnight in the fridge. However, you can add the fish to the soup while it is still frozen and let it thaw and cook in the soup for a little while longer, about 6 to 7 minutes.
Shell fish, like shrimp or lobster tail pieces, can also be used in this recipe. Just add them to the fish near the end of the cooking time.
Quick & Easy Fish Stew
FAQ
What is fish soup called?
|
Name
|
Type
|
|
Dashi
|
chilled
|
|
Fanesca
|
fish
|
|
Fisherman’s soup
|
fish
|
|
Fufu and Egusi soup
|
chunky
|
What’s the difference between soup and stew?
“Soup is full of broth, juice, or water (liquid), and stew has less liquid and more vegetables and meat, but enough liquid to make the stew enjoyable and very satisfying,” says Worthington. “Stew needs to have just enough liquid to simmer the other ingredients and always contains solid ingredients.
What makes a soup a stew?
A soup becomes a stew when its consistency thickens enough to be considered gravy-like, and the solid ingredients become more prominent than the liquid. This often results from a slower, longer cooking process that allows the flavors to deepen and meld together. What factors can determine if a dish is a soup, stew, or chowder?
What kind of fish do you put in a fish stew?
The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish, such as sole or oily fish, such as tuna, for this stew. If you want, you can add some shrimp, clams and/or scallops to the stew as well. This recipe will make a chunky stew with not a lot of liquid.
What is the difference between chowder and stew?
When making a stew, ingredients are often browned first before simmering in a small amount of liquid. Soups are usually cooked with a more significant amount of liquid, and the cooking time can vary depending on the type of soup. On the other hand, chowders require a slow simmer to develop their flavors and thickness.