SEAFOOD STEWS  are ubiquitous, and rightfully so!

     They are, of course, most common in coastal regions & nearly every country has it's own delicious local version; from the classic creamy Fiskesuppe of Norway to the cream-less Psarosoupa of Greece . . . 

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• The Balkans have spicy Riblja Corba / Fiš Paprikaš with generous amounts of paprika (particularly popular in Serbia & Croatia.)

  
  

• While Baltic fish stews feature large quantities of dill: the Latvia version is Zivju Zupa, in Lithuania it's Zuvienè  & it's simply Kalasupp in Estonia.

• Belgium has Waterzooi -  a creamy Flemish fish stew   

  
  

• France is famous for Bouillabaisse w/ with saffron, fennel, &orange zest  (Monaco has Stocafi - a version made from dried cod)

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• Finland makes Lohikeitto - a salmon soup          (Australia also does a 'salmon soup' but thier 'salmon' are actually sea perch)

  
  

• Fiji stews their fish in Lolo (= coconut milk) with ginger & lime wedges

  
  

• India also uses a coconut broth for it's Fish Meen Moiley - a South Indian stew with turmeric-marinated white fish fillets

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• Iceland has Plokkfiskur in a bechamel sauce                 

  
  

• Ireland & Italy both have versions of simple Fisherman’s Stew (or Zuppa di Pesce) 

  
  

• Israel has Chreime - a fiery, rich traditional stew from expensive fish cuts made for important festivals like Passover & Rosh Hashanah.

                                                                                                      (It's also popular with Jews in North Africa including Morocco.)​

• Scotland has the famed Cullen Skink - a haddock chowder 

  
  

• Svalbard has Ukha -  a clear broth Russian stew

  
  

• In addition to a classic Fisksoppa, Sweden has Fiskgryta-  a casserole like stew with saffron

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• Fish stews in Asia can be spicy like Maeun Tang (literally spicy soup) in Korea, made with gochujang & tangy daikon radish, or Smor Ikang - a braised fish stew from Indonesia, (though Indonesian also does a nutty lemongrass tilapia stew) 

  
  

• Japan has Oden - fish-cake stew with fried tofu & boiled egg in soy sauce broth

  
  

• China does a creamy umami fish soup with tofu & radish

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• West Africa and Nigeria in particular are known for a spicy pepper one-pot fish stew

  
  

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     In the US seafood stews are often called CHOWDERS, Clam being a particular favorite, and there are several regional variations of Clam Chowder:

• New England Style -  cream based & thick,  served with oyster crackers          

  
  

• Rhode Island  Style -  with a thin clear broth

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• Manhattan Style - with a thin tomato based broth 

  
  

• Long Island Style -  a mix of  the tomato & cream  broths