Beyond Clam Chowder: 5 Global Seafood Stews to Warm Your Winter

At City Fish Market, we offer seafood for wintry-weather dishes that can really take you places! Below, and beyond clam chowder, check out 5 global seafood stews to warm your winter. Your taste buds will take you all over the world. Simply look up and get to cooking appetizing recipes for each of the following global seafood stews. Each is mentioned in 20 Popular Fish Soups and Stews from Around the World. Of course, your first stop will be at 884 Silas Deane Hwy in Wethersfield, CT, to pick up the fish, shellfish, and other seafood ingredients required. 

Bourride

Bourride, a Provençal classic, is a refined cousin to bouillabaisse, built around firm white fish rather than lavish shellfish. Monkfish is traditional, though halibut or sea bass work beautifully. The broth starts with onion, fennel, celery, garlic, white wine, and fish stock, with potatoes and fish added near the end. What truly defines bourride is aïoli—a rich garlic and olive oil emulsion stirred in just before serving, creating a silky, luxurious finish. Extra aïoli and crusty bread are essential companions.

Caldeirada

A true fisherman’s stew from Portugal and Galicia, Caldeirada changes with the daily catch. It commonly includes oily fish such as tuna or mackerel, white fish such as cod or haddock, and squid and shellfish. Vegetables—onions, potatoes, peppers, and tomatoes—form the base, layered carefully in the pot. Paprika, bay leaf, coriander, and white pepper season the stew. Once the vegetables soften, the seafood is added, resulting in a bold, rustic dish shaped entirely by what comes off the boat.

Ukha

Ukha is a clear Russian fish soup with centuries of history. Modern versions rely on a clean stock made from fish heads, bones, and tails simmered with onion, carrot, bay leaf, and peppercorns. Potatoes, celery, and chunks of fish—often salmon, cod, or carp—are added to the fragrant broth. Unlike heavier stews, ukha stays light and transparent, finished simply with fresh dill, letting the flavor of the fish take center stage.

Cullen Skink

This iconic Scottish soup, Cullen Skink, comes from the coastal village of Cullen and centers on smoked haddock from Aberdeenshire. Potatoes add substance, while cream provides richness without overwhelming the fish’s smoky depth. Onions are gently cooked in butter before the potatoes and haddock are simmered, then combined into a warming, hearty bowl. Chives are the classic garnish, though leeks, bay leaves, or cracked pepper are often added for extra complexity.

Bouillabaisse

Once a humble Marseille fisherman’s stew, bouillabaisse now showcases a wide range of seafood. Traditional versions use firm, bony fish like sea robin or conger eel, along with monkfish, mussels, crab, and octopus. The broth is layered with leeks, onions, celery, and potatoes, seasoned with saffron, citrus zest, and garlic. Bouillabaisse is always served with toasted bread and rouille—a saffron-spiked sauce that completes this bold Mediterranean classic.

Start at City Fish Market When Making Seafood Stews to Warm Your Winter

City Fish Market is proud to serve adventurous home cooks who love treating their families to seafood — the leanest, healthiest protein. We encourage you to go beyond clam chowder and check out 5 global seafood stews to warm your winter. Why not try all 20? Instead of getting restless from being indoors so much during the winter months, you can get your family hooked on new seafood recipes this new year. We’ve been perfecting seafood freshness since 1930!

Make City Fish Market a routine grocery stop! Learn why our retail counters are popular and why our staff is known for being helpful! For seafood delivery, call or fill out our online form.