56 fish stew recipes

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Hearty sweet and savory stew with turnips, parsnips.

Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.