Cold winter days and steaming bowls of seafood soup go hand-in-hand. These delicious vessels of goodness come in many forms – as a meal or a teaser, a bisque or bouillabaisse, consommé or chowder – but all are unmistakeably comforting.
America is famous for its classic chowders, which vary regionally. This dish was brought to the U.S. more than 250 years ago by English and French immigrants and seafarers, and has become popularized around the country with local and seasonal adaptations.
But as far as seafood soups go, chowder only scratches the surface, as most Americans are just as familiar with other global creations. There’s bouillabaisse, which is prepared at many French restaurants, and has roots dating back to Roman mythology. According to legend, Venus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars. Greek culinary expert, Maria Tourikas, tells us the Greeks enjoy their version of bouillabaisse with the anisey kick of a splash or two of ouzo, and often saffron and Greek white wine to boot.
And what is an Italian restaurant without cioppino? And there is the fabled Thai seafood laksa, which takes it up a notch with its spice and crunch.
Seafood-rich Scotland can’t be forgotten either, where no pub menu is complete without a cullen skink, in which potatoes and smoked haddock are swathed in a creamy soup.
However, there are many lesser-known creations where lush seafood swims in an ocean of flavor, that are equally appealing, and carry a sense of place from both the fish and accompanying ingredients.
Here are five seafood soups you’ve likely never tried, and maybe have never heard of before.
