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What to eat in Western Europe? Top 10 Western European Fish Soups

Last update: Fri Feb 14 2025
Top 10 Western European Fish Soups
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01

Seafood Soup

MARSEILLE, France
4.0
Bouillabaisse
Bouillabaisse infographic
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This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets.


Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to €200 for a meal for two. Anything below €50 is considered an ordinary fish soup—a good rule of thumb for those who want to taste the real thing. 

MOST ICONIC Bouillabaisse

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02
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Originally a poor man’s dish, soupe de poisson à la rouille is a classic French soup and a close cousin of the famous bouillabaisse. The soup is usually prepared with white fish that is cooked in a flavorful broth that mostly incorporates tomatoes, olive oil, garlic, saffron, and various herbs.


The soup is then strained and served with rouille, a classic Provençal sauce that usually incorporates bread, garlic, spices, egg yolks, and olive oil while some versions can also include monkfish liver, tomatoes, or potatoes. 

MOST ICONIC Soupe de poisson à la rouille

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This traditional Portuguese bread soup combines cod, rustic bread, and a flavorful broth that is generously seasoned with garlic, olive oil, and fresh herbs. The whole soup is usually topped with a poached egg, and the cod is either left whole or mashed with bread to achieve a thick and creamy consistency.


Always served hot, açorda de bacalhau is usually enjoyed as a filling main course.

MOST ICONIC Açorda de bacalhau

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04

Fish Soup

BEJA DISTRICT, Portugal
3.7
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Sopa de cação is a traditional specialty made with slices of dogfish shark cooked in a flavorful broth infused with garlic and coriander. The dish is traditionally served over sliced bread, and it is occasionally thickened with flour and seasoned with bay leaves, ground paprika, and vinegar.


It is believed that this fragrant soup originated in the historical Portuguese region of Alentejo, but today it is considered to be an indispensable part of Portuguese national cuisine.

MOST ICONIC Sopa de cação

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Aljotta is a traditional soup that is especially popular during Lent, when meat is forbidden. Fish is the key ingredient used in this soup – head and tail included, and it is usually made with small fish such as rockfish. The fish is combined with fried onions, garlic, water, tomatoes, and flavorings such as mint and bay leaves.


The soup is then strained and rice is added until fully cooked. All that remains is to garnish the soup with parsley and add a squeeze of lemon into it, and aljotta is ready to be consumed.

MOST ICONIC Aljotta

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06

Fish Soup

PROVINCE OF MÁLAGA, Spain
n/a
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Caldillo de pintarroja is a traditional seafood soup originating from Malaga. It's usually made with a combination of dogfish, garlic, bread, almonds, clams, hot peppers, tomatoes, mint, lemon juice, saffron, wine, olive oil, and salt. The almonds, bread, and garlic are fried until golden, then mixed with cooked and peeled tomatoes, hot peppers, and wine.


The fish is boiled separately, and it's then mixed with the rest of the ingredients and saffron. The soup is simmered shortly, and if it becomes too spicy, it's recommended to add a little lemon juice to the pot. Caldillo de pintarroja is especially popular during winter. 
07

Fish Soup

SESTRI LEVANTE, Italy
n/a
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This traditional anchovy soup hails from Liguria, more specifically from the Sestri Levante comune. The base of the soup is created with onions, garlic, and parsley that are sautéed in olive oil and then slowly simmered alongside tomatoes, basil, and a touch of white wine.


Thoroughly cleaned anchovies are then submerged in the tomato base, and due to its tender consistency, the dish should never be stirred. Bagnun originated as a simple and frugal fishermen’s meal that was quickly prepared after a long day at sea. 
08

Fish Soup

MONTE ARGENTARIO, Italy
n/a
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Caldaro is a traditional Tuscan fish soup originating from Monte Argentario. Although there are many versions of this fish soup, the base is always fish and seafood such as squid, prawns, and monkfish, along with ingredients such as olive oil, garlic, onions, parsley, hot peppers, white wine, fish stock, and tomatoes.


The onions, garlic, parsley, and hot peppers are sautéed in olive oil. White wine is added to the pot along with the fish and seafood, and the mixture is lightly cooked. Fish stock and tomato sauce are then added to the pot and the fish soup is simmered for a few more minutes before serving. 
09

Fish Soup

BOLSENA, Italy
n/a
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Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and salt.


This old dish was most commonly made by fishermen, and the lake's water is traditionally used to prepare the fish soup. The fish used in the soup are often sliced tench, eel, pike, and perch. The soup is cooked in earthenware vessels until everything is fully cooked and the consistency becomes dense. 
10

Fish Soup

EL PUERTO DE SANTA MARÍA, Spain
n/a
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Caldillo de perro (lit. dog soup) is a traditional Andalusian soup originating from El Puerto de Santa María. The soup is usually made with a combination of fresh hake, olive oil, onions, Seville oranges, garlic, and stale bread. The garlic is fried in oil, then discarded.


The onions are fried in the same oil, then mixed with water and cooked until soft. The pieces of hake are added to the pot and boiled, and near the end of cooking the juice of Seville oranges is mixed in, along with bits of bread. This soup is traditionally served warm in an earthenware plate called cazuela de barro. 

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Western European Fish Soups