28 Worst Rated Fish Soups
in the World

Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the time of the Sung Dynasty who wanted to show off his power, wealth, and generosity to his guests. Because of that, preparing and serving this expensive dish is now considered a sign of respect. Today, the soup is a part of the Big 4, dishes that represent health and prosperity in Chinese culture, which are usually reserved for special occasions, the other three being abalone, sea cucumber, and fish maw. Shark fin soup is also a status symbol, with bowls of it ranging from $5 to $2,000, depending on the type of shark fin served in the soup. However, due to the shark finning process and the inhumane treatment of sharks which are finned alive and left in the ocean unable to swim or survive, shark fin soup is considered one of the major threats to the world's shark populations, and some organizations are still actively discouraging the consumption of this flavorful, yet controversial Chinese delicacy.Expand

Aljotta is a traditional soup that is especially popular during Lent, when meat is forbidden. Fish is the key ingredient used in this soup – head and tail included, and it is usually made with small fish such as rockfish. The fish is combined with fried onions, garlic, water, tomatoes, and flavorings such as mint and bay leaves. The soup is then strained and rice is added until fully cooked. All that remains is to garnish the soup with parsley and add a squeeze of lemon into it, and aljotta is ready to be consumed.Expand

Rybí polévka is a traditional fish soup that is enjoyed as a part of the festive Christmas Eve dinner. It is typically prepared with carp, various root vegetables, and different spices, but some versions also use white wine, cream, or fish roe. This hearty fish soup is usually cooked with carp’s head, bones, and innards, while the body is fried and enjoyed as the main course. A staple in every Czech household, rybí polévka is often garnished with a hefty amount of fresh parsley, and it is recommended to serve it hot.Expand

Fish broth is a flavorful Trini soup made with vegetables, fresh herbs, fish, and either pasta or dumplings. It is believed that the broth tastes even better the next day when it gets reheated. The dish varies from one household or restaurant to the next one, since the flavor of the broth depends on how the fish is marinated and seasoned. Fish broth is traditionally served as a main dish, unlike other countries where soups are typically served as a starter.Expand

This hearty Korean soup consists of mudfish (loach), chili paste, soybean paste, and ginger, while the most common additions include various green vegetables such as mustard greens, scallions, and cabbage. In Seoul, the soup is prepared with the whole fish, but the most popular version comes from Namwon where the mudfish is typically ground. Chueotang is praised for its health benefits and is best consumed from July throughout November when the mudfish are in season. It usually comes served with rice and traditional Korean side dishes (banchan).Expand

Sliced fish soup is a traditional fish soup originating from Singapore. There are many variations, but it’s often made with a combination of fish such as grouper, minced pork, cabbage, tofu, tomatoes, fish stock, salt, white pepper, sesame oil, cornstarch, soy sauce, and Shaoxing wine. The fish and meat are marinated, sautéed, and then cooked into a soup with the vegetables and seasonings. If desired, cooked noodles can also be added to the soup. Sliced fish soup is a staple at hawker centers across the country and it’s believed that the dish was created by the Teochew people. Expand

The main elements of this Singaporean soup include a flavorful fish-based broth that is enriched with milk and spices, bee hoon noodles (rice vermicelli), fried or boiled fish heads or fish slices, and mustard greens. Garoupa, snakehead, pomfret, and batang are the most common types of fish used in this dish, and the fish stock is occasionally flavored with brandy or rice wine. This hearty soup is a classic hawker-style dish that is usually served garnished with fresh scallions. In 2010, CNN mentioned this soup as one of the forty must-try dishes in Singapore.Expand

Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century. By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers.Expand

Caldo de piranha is a traditional soup prepared with piranha fish as the key ingredient. The dish is a specialty of the Pantanal area in Mato Grosso do Sul. Other ingredients that are commonly used to prepare the soup include onions, tomatoes, annatto, chili peppers, and a combination of coriander, parsley, and spring onions. There are also variations with added garlic, lime juice, vinegar, and vegetables such as bell peppers. The piranha, a small bony fish without much meat is cleaned and boiled, then blended for the piranha stock, which is sieved to remove the bones. The onions are sautéed in oil with tomatoes, annatto, herbs, chili, and piranha stock, and the combination is simmered shortly before the soup is served. Caldo de piranha is often served in a glass, and it's believed that the soup is especially good for men's virility and strength.Expand

Ribena chorba is a traditional fish soup that is prepared with different kinds of fish or fish heads and chunks of vegetables cooked in a fish broth. Bulgarian fish soup is generally made with a variety of either freshwater or saltwater fish which are cooked in salted water, cut into pieces, and then simmered with chunks of vegetables, herbs, and spices in a fish broth. Typical vegetables include potatoes, carrots, onions, peppers, garlic, and tomatoes, while the selection of herbs includes tarragon, lovage, bay leaves, parsley, allspice, thyme, and dill. The soup is often enhanced with a roux of butter and paprika or a mixture of beaten eggs and sour milk. Chopped parsley and black pepper are usually sprinkled on top of the hot soup, and the soup is often drizzled with some lemon juice before serving. A glass of strong rakija and a slice of pitka (a type of Bulgarian bread) often accompany this soup. In Bulgaria, fish soup is traditionally prepared on holidays such as Nikulden.Expand