Food family · 6 dishes · 6 regions

The fish soup
family.

1France

1Scotland

1Finland

1Sweden

1Canada

1Paraguay

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France

1 dish from France

1

bouillabaisse
A Provençal fish soup from Marseille, first made by fishermen with bony rockfish, now prepared with seafood and vegetables in a herb-spiced broth and served with bread and rouille.
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Scotland

1 dish from Scotland

1

cullen skink
A thick Scottish fish soup of smoked haddock, potatoes, and onions. Authentic versions use finnan haddie, though other undyed smoked haddock, ocean perch, or salmon may also be used.
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Finland

1 dish from Finland

1

Lohikeitto
A Finnish salmon chowder of fillets, boiled potatoes, carrots, and leeks, made creamy with cream or whole milk and seasoned with dill, allspice, salt, and black pepper.
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Sweden

1 dish from Sweden

1

herring soup
Herring soup is a thick fish soup made by combining red herring with water and barley meal into a thick mixture.
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Canada

1 dish from Canada

1

Quiaude
A thick soup from Gaspésie and elsewhere in Maritime Quebec, flavored with salting-cod residues and thickened with flour. Recipes may add bacon, potatoes, turnips, onions, milk, cream, turbot, sturgeon, or salmon.
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Paraguay

1 dish from Paraguay

1

piracaldo
A calorie- and protein-dense fish soup in Paraguay’s traditional cuisine, shaped by the food scarcity that followed the Paraguayan War of 1864–1870. In Guaraní, pira means “fish.”
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