Traditionally, soups are classified into two main groups: clear soups and norwegian fish soup soups. The established French classifications of clear soups are bouillon and consommé.

Fish soups have been made since early times. Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse. A traditional soup from Turkish cuisine . Generally a thick seafood soup with a very smooth texture, usually whitish in color and a little transparent. A soup made with carp’s head and offal, onion and vegetable.

Part of traditional Czech Christmas Eve dinner. A traditional fish soup from Scotland. Made with smoked haddock, potatoes, onions and cream. Japanese fish stock soup, with seasonal vegetables. Fufu in groundnut soup with fish. An Indonesian dish of fish in a yellow soup.

A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple. The basis for many fish soups and sauces. In Japan, fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. Traditionally made with milk or cream, butter, potatoes, salt pork, onion, and clams.

Fluffy clam chowder version of a traditional New England or Boston clam chowder, includes hunks of steamed lobster, grilled briefly in a sherry-butter sauce, and added as a topping. A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with the state of Maryland in the U. From Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe. Menikmati Ikan Kuah Kuning, Hidangan Para Raja di Ambon Manise”.