The best wines to pair with fish soups and stews (new)

Fish soup is often more of a main course than a starter so a dish you might well want to pair with wine. And depending how much fish it has in it it may be more like a stew.

There are some famous ones like Provencal fish soup, bouillabaisse, chowder and cioppino which all tend to have some quite feisty flavours but at the end of the day we’re talking about fish which generally means white wine rather than red.

If you want to know what wine goes with a particular fish soup or stew think about the areas that fish soups come from it should give you a steer - the south of France, the east coast of the US, even Brazil.

What would they drink locally? (That could be beer, just as easily as wine ...)

Here are some suggestions

Provencal fish soup

This dark intense fish soup which you also find in the Languedoc is served with croutons and rouille - a spicy, garlicky mayonnaise which makes it quite punchy. Personally I like a Picpoul with it but a crisp dry Provence rosé will work too and actually this is one of those fish soups that is fine with a red. Something like an inexpensive Côtes du Rhône or Costières de Nîmes.

Bouillabaisse

Another southern French fish stew - chunkier than the Provencal fish soup - and not quite as intense. Sometimes it includes fennel or pernod, maybe saffron or a touch of orange which inclines me more towards white Côte du Rhône or similar white blend of grenache,marsanne, roussanne, and viognier.

But given the amount of fish in it classic fish whites such as Picpoul, pinot grigio and albarino should work too or a strong, savoury dry southern French rosé like a Bandol

Bourride

Also from the south of France. Creamier than boullabaisse and quite garlicky. I’d try a rolle aka vermentino. Cassis would be great if you can lay your hands on a bottle, Picpoul would work again if you can’t. And Gavi from neighbouring Italy should work too.

photo by SYED IBAD RM at shutterstock.com

Crab or lobster bisque

Given this is a luxurious soup I’d go for a white burgundy or other creamy chardonnay or chenin blanc

Photo by SYED IBAD RM at shutterstock.com

Chowder

Chowder is characterized by its creaminess as much as its fishiness which suggests a light, not too oaky chardonnay. Chablis would be perfect. You could also try a smooth dry Italian white like a Gavin di Gavi or a Soave

The same type of wines will go with the Scottish dish Cullen Skink which is made with smoked haddock though you could also pair it with a dry cider or light malt whisky.

Cioppino and other tomato-based fish stews

Crisp dry white wines like pinot grigio, alberino and alvarinho would all work

Tom yum. Photo by Melandaaini at shutterstock.com

Tom yum (Thai fish soup)

Often served as part of a Thai meal that includes other dishes. Limey rieslings like Clare and Eden Valley riesling from South Australia go well with Thai food.

Prawn laksa

Laksa goes particularly well with dry(ish) riesling like the German riesling in this post. Alsace or New Zealand pinot gris should work too.

The best food pairings for prawns or shrimp

Moqueca

Brazilian fish stew - often served with corn. Brazilians would almost certainly drink a light lager with it. I also like the idea of a Torrontes from Argentina. There’s a recipe for moqueca on the site here.

Waterzooi - Belgian fish soup

Given this comes from Belgium it really has to be beer rather than wine. I’d go for a witbier or other wheat beer myself but you could go for a similar wine to a chowder.

Top photo by javarman at shutterstock.com