Fish Soup with Rice

Fish soup with rice is a rustic, coastal dish found across the Mediterranean and Atlantic seaboard, with deep roots in Portugal's Azores archipelago. The dish typically combines a rich, aromatic broth made from local white fish, shellfish, onions, garlic, tomatoes, and herbs such as cilantro or parsley, into which short-grain rice is simmered until tender. The rice absorbs the intense seafood flavor, transforming the soup into a hearty, almost risotto-like meal. A great version is distinguished by the freshness and variety of its seafood—using at least two types of fish and sometimes shrimp or clams—and by a well-balanced broth that is both clear and deeply savory, never muddy. The rice must be cooked al dente, not mushy, and the soup should be served immediately, often with a drizzle of olive oil and a sprinkle of fresh herbs. Regional variations abound: in coastal Portugal, a tomato-based caldeirada with rice is common; along the Italian Adriatic, brodetto di pesce is served with toasted bread or rice; and in Spain, a saffron-tinted zarzuela incorporates rice as a separate side. In the Azores, Fajã dos Cubres—a tiny seaside village on São Miguel Island—is home to Taberna do Paco, where, as noted by *Sentieri Golosi*, the fish soup with rice is prepared with day-boat catch and local rice, embodying the island’s tradition of turning simple, fresh ingredients into a deeply comforting bowl.