Classic Seafood Recipes & Fish Recipes

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Seafood Soup Recipes

  GOMBOS (La Cuisine Creole, 1885) >>>
  Bouille-abaisse (1885)
  Cat-Fish-Soup (1851)
  Directions for Making Chowder (1858)
  Chowder (1851)
  Clam Chowder (1884)
  Clam Chowder (1896)
  Clam Soup (1851)
  Plain Clam Soup (1851)
  Clam Soup (1884)
  Clam Soup with Poached Eggs (1896)
  Clam and Oyster Soup (1896)
  Connecticut Chowder (1896)
  Crayfish Bisque: A Creole Dish (1885)
  Crayfish Bisque a la Creole (1885)
  Fish Chowder (1884)
  Fish Chowder (1896)
  Lobster Bisque (1896)
  Lobster Chowder (1884)
  Lobster Chowder (1896)
  Lobster Soup (1851)
  Lobster Soup or Bisque of Lobster (1884)
  Lobster Soup (1893)
  Oyster Gumbo (1896)
  Oyster Soup (1851)
  Another Oyster Soup (1851)
  Oyster Soup (1884)
  Oyster Soup (1896)
  French Oyster Soup (1896)
  Oyster Stew (1896)
  Water Souchy (1851)

“Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes.  Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus.  Each brings to his own version his special touch.”

Curnonsky (1872-1956)

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