Fish stews

Bouillabaisse ( , , ; ) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boil') and ('to reduce heat', i.e. 'simmer').

Waterzooi () is a soup from Belgium and originating in Flanders. The second part of the name derives from the Middle Dutch terms sode, zo(o)de and soot, words referring to the act of boiling or the ingredients being boiled. It is sometimes called Gentse Waterzooi which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as Viszooitje), though today chicken waterzooi (Kippenwaterzooi) is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. Charles V, Ho

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

Malay and Minangkabau food

Fish and potato stew

thumb|Cioppino with bread Cioppino (, ; from ) is a fish stew originating in San Francisco, California, a dish in Italian-American cuisine related to various fish soups in Italian cuisine.

Cacciucco () is an Italian fish stew native to the western coastal towns of Tuscany. It is especially associated with the port city of Livorno, in Tuscany, and the town of Viareggio north of it.

thumb|Caldeirada

Indonesian curry dish

Maeun-tang () or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili peppe

thumb|Brodetto alla vastese, from Vasto, [[Abruzzo, Italy]] Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto (broeto in Venetian language, brudèt in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, ''u' Bredette in Termolese, lu vrudàtte in Vastese dialect), is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, March

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

sour and spicy fish curry with vegetables popular in central Thailand

Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish.

rich Nigeria vegetable stew that is native to the yorubas of the Western Nigeria

fish group from Greece

Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used.

Kabkabou or Kabkabu () is a fish and tomato stew traditionally prepared in Tunisia. The dish consists of a sauce in which fish steak is cooked, and capers, olives and lemons are added. Many species of fish are used, such as grouper, angel shark, tuna or mackerel. The main ingredients used in the preparation are onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and saffron.

Linarang, also known as larang or nilarang, is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (tausi), chilis, and sour fruits.

Typical Caribbean dish made with coconut milk and seafood

Creole stew with pork, chicken, seafood and vegetables

Sarsiado (also sometimes spelled as sarciado) is a fish dish from the Philippines which features tomatoes and eggs.