Seafood Soups and Stews

The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Get the recipe for Water-Prince Corner Shop Chowder »

Meaty crab legs are cooked in their shells in a fragrant tomato-based broth in this robust, flavorful stew.

Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish’s head and tail for a refreshing soup brightened with tamarind and pineapple. See the recipe for Canh Chua Ca (Sour Fish Soup) »

Jumbo lump crabmeat stars in an impossibly rich, creamy soup from associate test kitchen director Farideh Sadeghin. See the recipe for Cream of Crab Soup »

The classic, perfectly creamy clam chowder is a real crowd pleaser. Add bacon for crunch and a pleasant smokiness. See the recipe for New England Clam Chowder »

Cioppino–San Francisco’s signature seafood soup–combines a tomato and fish stock broth with loads of fresh seafood for a hearty bowlful. See the recipe for Cioppino »

Shrimp pairs perfectly with fragrant lime juice and lemongrass in tom yum goong, a classic hot and sour soup from Thailand. See the recipe for Tom Yum Goong (Hot and Sour Shrimp Soup) »

A smooth, milky broth with a generous helping of root vegetables and fish makes for a satisfying cup of soup. See the recipe for Fiskesuppe (Norwegian Cod and Root Vegetable Chowder) »

A mediterranean-inspired mussel soup gets additional aroma and texture from chickpeas and fennel. See the recipe for Mediterranean Mussel and Chickpea Soup with Fennel and Lemon »

Salt cod is softened in water overnight before it’s incorporated into a light tomato- and coconut-based broth. See the recipe for Brazilian Salt Cod Stew »

Creamy seafood chowder is studded with haddock, bay scallops, lobster meat, and whole baby clams for a show-stopping dish with big flavor. See the recipe for Seafood Chowder »

Fresh basil, oregano, and sage lend their fragrance to this hearty Garifuna soup, loaded with five different types of seafood. See the recipe for Irau Lau Juyeirugu (Seafood Soup) »

Flavorful and hearty, moqueca features white fish, shrimp, peppers, tomatoes, and coconut milk, and is best served over rice. See the recipe for Moqueca (Brazilian Fish Stew) »

Salt cod and shrimp add meaty texture to a classic Brazilian dish, which is made from a base of bread and coconut milk puree. See the recipe for Vatapa (Brazilian Shrimp Stew) »

Undoubtedly a predecessor of Louisiana-style gumbo, this luscious Senegalese stew of shrimp and mussels is made from a slow-simmered vegetable stock thickened with okra and flavored with palm oil, fish sauce, and fresh seafood. See the recipe for Soupoukandia (Okra and Seafood Stew) »

A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. See the recipe for Crawfish &Eacutetouff;ée; »

Eel lends body and flavor to the broth in kakavia, a warming Greek fish and vegetable soup. See the recipe for Kakavia (Fish and Vegetable Soup) »

Hudutu–a basil- and culantro-laced, coconut milk-based soup–is topped with meaty skin-on kingfish filets and served with mashed plantains. See the recipe for Hudutu (Fish and Coconut Stew with Mashed Plantains) »

Tender root vegetables and fried whole fish pair beautifully in a fragrant, garlicky broth. See the recipe for Tapou (Fish, Green Banana, and Root Vegetable Soup) »

Mussels and cod are simmered in a tomato broth with chunks of potato, onion and bell pepper, for an aromatic stew. See the recipe for Portuguese Seafood Stew »

Raw shrimp shells are simmered with vegetables and brandy to yield a creamy, rich bisque. See the recipe for Shrimp Bisque »

Cacciucco (Tuscan Seafood Stew)

Maine chowder with delicate shrimp is a lighter alternative to the traditional flour-thickened New England chowder. See the recipe for Maine Shrimp Chowder »

Simple and earthy ingredients such as potato, dill and the Russian staple of salmon make a comforting and filling soup. See the recipe for Russian Salmon Soup (Ukha) »

For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock. See the recipe for Roasted Garlic and Dungeness Crab Soup »

In this Croatian seafood stew, the ingredients are layered but not stirred to keep the delicate fillets intact. See the recipe for Brodet »

“Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup »

Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative. **See the recipe for Minorcan Clam Chowder »**