26 Flavorful European Fish Soups Worth Tasting

European fish soups offer a delightful culinary journey through maritime traditions and coastal flavors.

Rich, hearty broths capture the essence of oceanic comfort and regional cooking techniques.

Seafaring communities have long celebrated these warming dishes as more than mere meals.

Intricate spices and fresh ingredients transform simple marine proteins into complex gastronomic experiences.

Each recipe reflects cultural nuances and local fishing heritage, telling stories through carefully crafted liquid textures.

Regional variations showcase unexpected ingredient combinations that surprise and delight adventurous palates.

Culinary enthusiasts appreciate these soups for their depth, nutrition, and cultural significance.

These 26 popular European fish soups promise a tantalizing adventure of taste and tradition:

Popular European Fish Soups for Seafood Lovers

Europe’s coastal regions offer a bounty of comforting fish soups. From creamy chowders to tomato-rich broths, there’s a soup to suit every taste and occasion.

Salmon Soup (Lohikeitto)

Lohikeitto represents a rich, warming Finnish salmon soup swimming with tender salmon chunks, creamy broth, and classic Nordic flavors.

Nordic fishermen perfected this traditional recipe in cold coastal regions where salmon runs were abundant.

Fresh salmon fillets form the soup's core ingredient, complemented by soft diced potatoes and sweet carrots.

Local fishermen create the broth using rich cream, delicate fish stock, and butter for deep maritime flavor.

Fresh dill provides a subtle herbal brightness that elevates the soup's overall profile.

Finnish families often serve lohikeitto during winter months as a comforting meal.

Each spoonful delivers a smooth, hearty taste of Finland's coastal culinary heritage.

Finnish Fish Soup (Kalakeitto)

Kalakeitto is a hearty Finnish fish soup brimming with local seafood and robust vegetables simmered in a creamy, flavorful broth.

Salmon, trout, pike, and perch form the protein base of this traditional Nordic dish.

Diced carrots, potatoes, onions, and leeks provide substantial texture and depth to the soup's profile.

Butter and cooking cream create a rich, smooth consistency that highlights the fish's natural flavors.

Fresh dill, allspice, bay leaves, salt, and pepper season the soup with aromatic warmth.

Finnish families have enjoyed this comforting meal for generations as a nourishing winter staple.

Regional variations allow cooks to adapt the recipe using available ingredients.

Coastal communities especially treasure this simple yet satisfying soup as a reflection of Finland's maritime culinary heritage.

Cullen Skink

Cullen skink is a hearty Scottish seafood soup originating from Cullen, a small fishing village in Northeastern Scotland, distinguished by its rich, creamy texture and intense smoky flavor.

Fishermen traditionally crafted this comforting dish using locally caught smoked haddock, transforming simple ingredients into a robust meal that warms cold coastal nights.

Milk, potatoes, and leeks form the soup's thick base, creating a smooth consistency that highlights the fish's deep smokiness.

Arbroath smokies often serve as the preferred fish, though any smoked white fish works well.

Scottish diners frequently enjoy Cullen skink as a starter or main course, especially during chilly weather.

While dry white wine complements the soup, traditional Scottish whisky offers an authentic pairing that enhances its maritime character.

Bouillabaisse

Bouillabaisse is a legendary Marseille seafood stew born from fishermen's resourcefulness in the 18th century, transforming humble catch remnants into a sophisticated marine delicacy.

Marseille restaurants now serve this iconic dish at premium prices, with authentic versions costing up to 200 euros for two diners.

Fishermen originally crafted the recipe using unsellable fish, creating a rich broth with multiple Mediterranean fish species like rascasse, red mullet, and conger eel.

Traditionally prepared with specific Provençal ingredients, bouillabaisse requires precise cooking techniques that separate the broth from the fish.

Restaurants typically serve the soup and fish separately, accompanied by crusty bread and rouille, a spicy saffron-infused mayonnaise.

Saffron provides the signature golden color and complex flavor profile, distinguishing this stew from ordinary fish soups.

Regional variations exist across southern France, though Marseille claims the most authentic preparation.

Psarosoupa

Greek psarosoupa stands as a traditional Mediterranean fish soup brimming with fresh seafood and nutritious vegetables.

Mediterranean fishermen crafted this comforting soup using firm-fleshed fish like red mullet, snapper, or cod caught fresh from local waters.

Cooks poach selected fish with carrots, celery, onions, and sometimes potatoes to create a flavorful base.

Rice transforms the broth into a hearty meal with added texture and substance.

Lemon juice and beaten eggs provide a tangy, creamy finish that elevates the soup's complexity.

Greeks traditionally serve psarosoupa as a warming winter meal or light summer lunch.

Home kitchens and seaside tavernas alike prepare this simple yet satisfying dish.

Regional variations highlight the soup's adaptability across different Greek coastal communities.

Ciorba De Peste “Ca-N Delta”

Ciorba de peste "ca-n Delta" reveals Romania's heartwarming Danube Delta fishing heritage through a vibrant sour fish soup combining multiple fish varieties with rich, aromatic vegetables and traditional bors.

Regional fishermen craft this distinctive dish by simmering fresh saltwater and freshwater fish chunks in a robust stock with potatoes, carrots, onions, tomatoes, parsnips, and peppers.

Aromatic herbs like lovage, parsley, and chives infuse deep regional flavors into every spoonful.

Bors provides signature tanginess that distinguishes this soup from other fish preparations.

Romanian families traditionally separate the soup and fish chunks, enjoying them as distinct courses.

Coastal communities developed this recipe to maximize fresh catch and showcase regional ingredients.

Cold winters demanded hearty, warming meals like this soup.

Generations have passed down this unique culinary tradition through careful preparation and shared meals.

Halaszle

Halaszle is a fiery Hungarian river fish soup bursting with intense paprika flavor and deep culinary tradition.

Hungarian fishermen originally crafted this spicy broth using freshly caught carp, catfish, perch, and pike from the Tisza and Danube rivers.

Preparing halaszle traditionally involves cooking the fish in a large kettle over an open fire, creating a rich and rustic meal.

Szeged and Baja regions offer distinctive versions, with Szeged halaszle featuring four fish types and Baja halaszle focusing on carp with homemade gyufateszta pasta.

Regional variations highlight local fishing practices and ingredient availability.

Hot paprika defines the soup's signature red color and sharp taste.

Fishermen developed this hearty soup as a practical way to use their daily catch.

Cold winter days make halaszle an especially comforting meal for Hungarian families.

Soupe De Poisson A La Rouille

Soupe de poisson a la rouille embodies French coastal cuisine's humble origins as a fisherman's resourceful meal transformed into a luxurious seafood experience.

Mediterranean fishermen originally crafted this robust soup using leftover fish and simple ingredients from their daily catch.

French coastal regions especially Provence perfected the recipe by combining white fish with a rich broth infused with tomatoes, saffron, garlic, and fragrant herbs.

Skilled cooks strain the broth to create a smooth, intense base that highlights the ocean's deep flavors.

Traditional rouille sauce accompanies the soup, blending bread, garlic, spices, egg yolks, and olive oil into a creamy, spicy condiment.

Some regional variations incorporate monkfish liver, additional tomatoes, or potatoes for extra depth.

Marseille considers this soup a signature dish that reflects generations of maritime culinary expertise.

Mediterranean coastal communities continue to honor this classic recipe as a testament to their seafaring heritage.

Acorda De Bacalhau

Acorda de bacalhau is a hearty Portuguese soup blending salted cod, crusty bread, and rich broth that transforms humble ingredients into a comforting meal.

Garlic, olive oil, and fresh herbs infuse deep flavor into the rustic dish, creating a robust culinary experience.

Portuguese families traditionally prepare this soup with carefully poached eggs crowning the top, adding silky texture and richness.

Mashed cod and bread combine to form a thick, creamy base that satisfies hunger and warms the soul.

Salt cod provides protein and intense maritime flavor characteristic of Portuguese coastal cuisine.

Portuguese regions have slight variations in preparing this traditional soup, reflecting local ingredient availability.

Served piping hot, acorda de bacalhau offers a perfect balance of simplicity and sophisticated taste.

Sopa De Cacao

Sopa de cacao is a hearty Portuguese soup showcasing dogfish shark simmered in a rich, aromatic broth that embodies coastal culinary traditions.

Fishermen from Alentejo originally crafted this unique dish using fresh shark meat and simple, flavorful ingredients.

Garlic and coriander form the core seasoning profile, creating a deep, complex taste that distinguishes the soup from other regional recipes.

Bakers slice bread as a traditional base for serving this broth, which adds texture and substance to the meal.

Flour occasionally thickens the soup, enhancing its robust consistency.

Bay leaves and ground paprika contribute additional depth and warmth to the broth.

Vinegar provides a subtle tangy undertone that balances the shark's mild flavor.

Portuguese families have preserved this historic recipe for generations, maintaining its cultural significance in national cuisine.

Bergensk Fiskesuppe

Bergensk fiskesuppe shines as a hearty Norwegian seafood soup highlighting Bergen's maritime culinary heritage.

Rich coastal waters inspire this classic recipe featuring fresh pollock or salmon as its primary protein.

Fishermen from western Norway traditionally created this soup using seasonal ocean catches and garden vegetables.

Onions, carrots, leeks, and celery provide robust flavor foundations for the broth.

Sour cream adds creamy complexity to the soup's texture and taste.

Gentle vinegar and subtle spices like salt and pepper balance marine ingredients.

Pickled purslane contributes unexpected tangy notes to the dish.

Young saithe fish bones occasionally enhance depth in traditional preparations, though modern versions often skip this ingredient.

Ukha

Ukha is a traditional Russian fish soup prized for its clear, flavorful broth and simple yet elegant preparation.

Fishermen and noble Russian courts have enjoyed this delicate soup for centuries, transforming a basic fish stock into a sophisticated dish during the 16th and 17th centuries.

Fresh whole fish like salmon, cod, perch, and trout form the soup's core, simmered with herbs and root vegetables for deep, rich flavor.

Russian cooks often enhance ukha with a splash of vodka during cooking, adding complexity to the broth.

Sea salt, black pepper, and fresh dill provide additional seasoning that highlights the fish's natural taste.

Bay leaves and onions contribute subtle aromatics that elevate the soup's profile.

Russians typically serve ukha steaming hot, making it a comforting meal during cold winter months.

Small pieces of rye bread frequently accompany the soup, allowing diners to soak up the flavorful broth.

Zupa Rybna

Zupa rybna represents a classic Polish seafood soup bursting with rich maritime flavors from freshwater or saltwater fish.

Polish fishermen traditionally prepared this hearty broth using locally caught fish like carp, trout, or cod.

Fresh herbs like dill and parsley add aromatic depth to the soup's complex flavor profile.

Generations of Polish families have enjoyed this warming dish during cold winter months.

Regional variations exist across different parts of Poland, reflecting local fishing traditions.

Some recipes include additional ingredients like potatoes or cream for extra richness.

Serving zupa rybna with crusty bread creates a complete and satisfying meal.

Ciorba De Peste

Ciorba de peste represents Romanian maritime culinary mastery through a tangy fish soup blending multiple seafood varieties with fresh vegetables and traditional bors.

Sea bass, bream, halibut, and carp create a robust protein base for this sour soup.

Romanian fishermen carefully select 3-4 fish species for maximum flavor complexity.

Rice adds subtle texture and thickness to the broth.

Chopped onions, carrots, potatoes, and celery root enhance the soup's nutritional profile.

Bors, a fermented wheat or rye liquid, provides signature sourness and authenticity.

Each ingredient contributes a distinct maritime essence to this beloved Romanian dish.

Regional coastal communities have perfected this recipe over generations.

Kakavia

Kakavia is a rustic Greek fisherman's soup born from necessity, transforming leftover daily catch into a flavorful maritime stew.

Greek fishermen originally created this simple dish using small, inexpensive fish and whatever ingredients were available on their boats.

Seawater often enhanced the soup's natural saltiness, lending an authentic maritime essence to the preparation.

Named after kakavi, the traditional cooking pot, this soup reflects Greece's coastal culinary heritage.

Modern versions have expanded beyond basic ingredients, now incorporating diverse seafood like shellfish and crustaceans.

Herbs and vegetables such as tomatoes, carrots, and celery add depth and complexity to the recipe.

Olive oil remains a fundamental component, providing richness and traditional Mediterranean flavor.

Kakavia continues to symbolize resourceful Greek maritime cooking, transforming humble ingredients into a nourishing meal.

Ribena Chorba

Ribena chorba is a hearty Bulgarian fish soup brimming with fresh seafood and robust vegetables simmered in a flavorful broth.

Sea or freshwater fish chunks form the soup's core, complemented by potatoes, carrots, onions, peppers, and garlic swimming in seasoned liquid.

Traditional herbs like tarragon, lovage, and dill infuse deep Mediterranean flavors into each spoonful.

Bulgarian cooks enhance the soup with a rich roux of butter and paprika or a creamy mixture of beaten eggs and sour milk.

Black pepper and chopped parsley garnish the top, while a splash of lemon juice adds brightness.

Strong rakija liquor and a slice of pitka bread typically accompany this comforting dish.

Each bowl represents a delicious snapshot of Bulgaria's coastal culinary traditions.

Regional variations ensure no two versions taste exactly alike.

Aljotta

Aljotta stands out as a hearty Maltese fish soup deeply rooted in Mediterranean culinary traditions.

Fishermen originally crafted this nourishing soup using fresh rockfish caught in local waters.

Malta's lenten restrictions inspired the dish's creation, allowing families to enjoy a protein-rich meal without meat.

Small fish including head and tail get simmered with aromatic ingredients like onions, garlic, and tomatoes.

Mint and bay leaves provide distinctive herbal undertones to the broth.

Mediterranean cooking techniques transform simple seafood into a comforting meal.

Fishermen and home cooks typically prepare aljotta using rockfish or similar small marine species.

Generations of Maltese families have savored this soup as a nutritious and flavorful meal during religious observance periods.

Czech Fish Soup (Rybi Polevka)

Rybi polevka is a classic Czech Christmas Eve fish soup brimming with rich maritime flavors and cultural significance.

Czech families traditionally prepare this warm soup using freshwater carp caught from local rivers and ponds.

Winter root vegetables like carrots, parsnips, and celery provide hearty depth to the broth's complex profile.

Spices carefully selected by generations of home cooks enhance the fish's natural taste and create a comforting warmth.

Variations of the recipe include luxurious additions like white wine, fresh cream, or delicate fish roe.

Regional differences across Czech regions influence ingredient choices and preparation methods.

Some families pass down secret techniques for achieving the perfect balance of flavors.

Generations have treasured this soup as a symbolic centerpiece of holiday gatherings.

Caldillo De Pintarroja

Caldillo de pintarroja is a robust Spanish seafood soup from Malaga that warms fishermen's souls with its rich maritime flavors and complex preparation.

Mediterranean fishers traditionally crafted this hearty dish using fresh dogfish caught directly from coastal waters.

Sailors would prepare the soup on boats using simple ingredients like garlic, almonds, and local spices.

Golden-fried bread and almonds create a thick base for the broth, while saffron adds deep golden color and distinctive aroma.

Hot peppers and wine contribute sharp, intense notes to the soup's flavor profile.

Fresh dogfish provides tender protein, simmered gently with tomatoes and herbs.

Mint and lemon juice balance the soup's spiciness, creating a harmonious maritime experience.

Winter months especially highlight this warming Spanish seafood tradition.

Juha Od Oslica

Juha od oslica represents a hearty Dalmatian fish soup prized for its simple yet profound maritime flavors.

Croatian coastal regions cherish this traditional dish featuring fresh hake as its primary ingredient.

Fishermen along Croatia's Adriatic coastline have prepared this soup for generations using locally caught fish.

Garlic, tomatoes, and bay leaves provide robust depth to the broth's delicate profile.

Cooks typically combine fresh hake with aromatic herbs and spices in cold water.

Rice adds substance and texture to the light, fragrant soup.

Lemon juice introduces a bright, citrusy note that enhances the fish's natural taste.

Olive oil rounds out the soup's rich, maritime character with a smooth finish.

Hamburger Aalsuppe

Hamburger Aalsuppe embodies Hamburg's culinary complexity through a rich historical soup that transforms misunderstood origins into a delicious regional delicacy.

German sailors and northern Germans originally crafted this soup using random kitchen leftovers like ham bones, fruits, and vegetables in a clear broth seasoned with vinegar and sugar.

Linguistic confusion emerged when people outside Hamburg mistook "aol" (all soup) for "Aal" (eel), prompting local cooks to strategically add eel to satisfy expectations.

Chefs later standardized the recipe with a distinctive ham-based broth featuring contrasting sweet and tangy flavors.

Standard ingredients include tender eel, carrots, leeks, dried plums, apples, pears, and traditional knodel dumplings.

Aromatic spices like thyme, coriander, marjoram, and sage provide additional depth and complexity.

Hamburg restaurants continue serving this unique soup as a testament to regional culinary creativity.

Bagnun

Bagnun is a rustic Ligurian anchovy soup born from fishermen's practical seafaring traditions in Sestri Levante.

Fishermen originally crafted this quick, simple meal to restore energy after exhausting maritime work.

Mediterranean olive oil forms the soup's flavor foundation, where onions, garlic, and parsley gently sauté before tomatoes and basil simmer together.

White wine adds subtle depth to the aromatic base.

Thoroughly cleaned anchovies nestle carefully into the tomato mixture without stirring, preserving their delicate texture.

Sea salt and fresh herbs complete the robust coastal dish.

Regional ingredients reflect Liguria's maritime culinary heritage.

Each spoonful connects you directly to generations of Italian seafaring culture.

Caldaro

Caldaro represents a rustic Tuscan fish soup brimming with Mediterranean seafood flavors from Monte Argentario's coastal waters.

Sea-fresh squid, prawns, and monkfish form its robust protein base, complemented by aromatic olive oil, garlic, and fiery hot peppers.

White wine adds depth to the simmering broth, while tomato sauce creates a rich, vibrant backdrop for the delicate seafood.

Onions and parsley contribute layers of traditional Italian seasoning to this regional specialty.

Sautéed ingredients merge into a fragrant mixture before being gently cooked with fish stock.

Each spoonful captures Monte Argentario's maritime essence and culinary heritage.

Sailors and fishermen traditionally enjoyed this nourishing soup after long days at sea.

Sbroscia

Sbroscia represents a rustic lake fish soup from Italy's Bolsena region, featuring freshwater fish like tench, eel, pike, and perch simmered with mint, potatoes, onions, garlic, tomatoes, and stale bread.

Fishermen traditionally prepared this hearty dish using water directly from Lake Bolsena, cooking the ingredients in earthenware vessels until the soup reached a thick, rich consistency.

Hot peppers and olive oil add depth to the soup's flavor profile, while the stale bread helps create a robust texture.

Salt seasons the mixture, ensuring each spoonful delivers authentic lakeside taste.

Historical cooking methods reflect the simplicity of local culinary traditions.

Regional ingredients connect the soup directly to its geographic origins.

Generations of Bolsena fishermen have passed down this warming, resourceful recipe through decades of lakeside living.

Caldillo De Perro

Caldillo de perro is a zesty Andalusian seafood soup from El Puerto de Santa Maria that unexpectedly contains no dog meat despite its name.

Spanish fishermen crafted this hearty dish using fresh hake, olive oil, and stale bread as primary ingredients.

Seville oranges provide a sharp citrus punch to the broth's flavor profile.

Cooks first fry garlic in olive oil, then discard the cloves while maintaining the infused oil's essence.

Onions sauté in the same fragrant oil before water is added to create a rich base.

Hake pieces simmer in the liquid until tender and perfectly cooked.

Near completion, orange juice and bread fragments are stirred into the soup, enhancing its texture and tanginess.

Traditionally served warm in rustic earthenware plates called cazuela de barro, this soup reflects the maritime culinary heritage of southern Spain.

Greencastle Chowder

Greencastle seafood chowder represents a warming Irish coastal dish loaded with fresh Atlantic salmon, haddock, and rich maritime flavors.

Fishermen from County Donegal traditionally prepare this hearty soup using fresh local seafood and seasonal vegetables like onions, carrots, and leeks.

Angostura bitters and dill add unexpected complexity to the creamy milk-based broth.

Butter creates a smooth base for the carefully layered ingredients.

Flour helps thicken the chowder to an ideal consistency.

Pink peppercorns contribute subtle spice and visual interest.

Salt and pepper season the mixture to enhance natural seafood tastes.

Fish stock provides deep oceanic undertones that complement the tender fish pieces.

What Types of Fish and Vegetables Are Most Commonly Used in European Fish Soups?

European fish soups reflect the diverse coastal regions and freshwater sources across the continent, using a variety of local fish and vegetables to create hearty, flavorful dishes:

• Fish Varieties: In Northern Europe, cod, haddock, pollock, and hake are common; Mediterranean soups often use sea bass, bream, monkfish, or red mullet. Central and Eastern Europe favor freshwater fish like perch, pike, and trout, while mussels, clams, and shrimp are also frequent additions.
• Vegetables: Carrots, celery root, and parsnips add sweetness and body, while onions, leeks, and garlic form the aromatic base. Potatoes provide heartiness in Northern and Eastern recipes, while tomatoes and peppers bring brightness to Mediterranean styles.
• Herbs and Aromatics: Parsley, dill, thyme, and bay leaves infuse fresh, herbal notes, balancing the rich flavors of fish and broth.

These ingredients combine regionally to produce fish soups that range from light and brothy to rich and stew-like, each telling a story of local tradition and available resources.