MAIN INGREDIENTS
This thick, creamy, and rich puréed soup traditionally includes ingredients such as cream, seafood, cognac or wine, and a combination of spices. The origin of its name is still debated – some claim that the word refers to a soup that is cooked twice (bis cuits), since the traditional way of making the soup involves first roasting the shellfish and then simmering them again in the flavorful broth.
Another theory suggests it is related to the Bay of Biscay, whose cuisine typically uses spicy ingredients similar to those used in bisque. Bisque was first mentioned as a shellfish soup in the 17th century, leading food historians to suggest that it was originally a fisherman’s dish that was designed to get the most flavor out of whatever ingredients were available.
VARIATIONS OF Bisque
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
View moreThis seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, sautéed onions, and cilantro, with various shellfish such as shrimps, cockles, or clams.
Eggs are added last and are vigorously mixed with the bread base, allowing them to cook and provide the desired thickness. Açorda de marisco is traditionally decorated with shelled shrimp and cilantro and is recommended to be enjoyed warm and freshly prepared.
MOST ICONIC Açorda de marisco
View moreMAIN INGREDIENTS
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.
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.
Though similar to the traditional shellfish bread soup, açorda de camarão is prepared exclusively with shrimps. The flavorful seafood broth is combined with bread, sautéed onions, cooked shrimp, and olive oil into a creamy mash that is thickened with eggs and generously seasoned with cilantro.
The soup is typically garnished with shelled shrimps, and it is recommended to serve it warm and freshly prepared.
MOST ICONIC Açorda de camarão
View moreSopa 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
View moreGazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man’s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup.
Nowadays, gazpachuelo is typically consumed in the winter, when it’s often accompanied by hard-boiled eggs and toasted bread, which should be dipped into the soup.
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.
MAIN INGREDIENTS
Zuppa di muscoli is a traditional mussel soup originating from Liguria. The soup is usually made with a combination of mussels, garlic, tomato paste, dry white wine, parsley, garlic, olive oil, and toasted bread. The mussels are cooked in water until they open.
They're removed from the pot, while the cooking liquid is reserved for later. The garlic and parsley are sautéed in olive oil and mixed with the tomato paste, wine, and mussels with some of the cooking liquid. The soup is simmered for a few minutes, and it's then typically served over toasted bread in deep bowls.
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