Best Fish for Soups, Stews & Curries

When we say "Best Fish" we mean selections that stay intact or at least fairly intact with the wet cooking times needed for these dishes. There are fish soups that are puréed or it is desirable for it to fall apart into flakes. The fish here will all work fine for purée, but avoid the "Very Firm Fish" if you want them to flake apart in the soup. The photo is of a Philippine Fish Sinigang.

We have included mainly fish that can frequently be found here in Southern California. If you have an unusual fish, check our main Varieties of Fish page (very large page).

More on Fish.

• Very Firm Fish   -   Exceptionally firm fish For long cooked recipes, recipes that will be reheated, or where rough handling is expected.
• Medium Firm Fish   -   The firm side for general purpose fish - suitable for most wet cooking.
• Moderately Firm Fish   For dishes where the fish is stirred in near the end of cooking. Can take gentle reheating.
• Disasters to Avoid.

Very Firm Fish

Emperor

These Indo - West Pacific fish are fairly common in Asian fish markets, but often mislabeled. They are usually around 1-1/2 pounds. They can often be used as a substitute for Monkfish.   Details and Cooking.
Character:   Light-medium distinctive flavor, low oil, very firm for long cooking.
Stock:   Not preferred.

Monkfish

This fish is often called for in soup and stew recipes, but is fairly expensive. Monkfish is mostly a huge ugly inedible bony head and only the small tail end is sold, usually about 1-1/4 pounds.   Details and Cooking
Character:   Light Lobster-like flavor, low oil, very firm for long cooking. Not kosher.
Stock:   Mild and pleasant - but not much of it so may be blended with other stock.

Snakehead / Mudfish

This is one of the most important food fish in Thailand, Vietnam and Malaysia, and popular in India and the Philippines. It can grow to 6.6 pounds but is commonly marketed at 1-1/2 pounds.   Details and Cooking.
Character:   Light-medium flavor, low oil, firm enough for long cooking.
Stock:   Use skins only. In Asia skins are sold separately at a higher price.

Medium Firm Fish

Parrotfish

There are a number of Parrot fish found in the Asian fish markets, and they are difficult to identify with certainty, but don't dispair, they all cook pretty much the same.   Details and Cooking
Character:   moderate flavor, low oil, firm enough for soups, stews and curries.
Stock:   A little too strong, and usually greenish.

Black Pomfret

Actually a Pompano, not a Pomfret, this is a prized eating fish. It can be cooked by just about any method, and used skin-on or skin-off.   Details and Cooking
Character:   pleasant mild flavor, but not bland. Firm enough for soups, stews and curries.
Stock:   excellent for soup, mild and almost clear.

Pompano, Golden / Florida

This is an outstanding fish for almost any method of cooking, skin-on or skin-off. It is heavily farmed so almost always available.   Details and Cooking
Character:   pleasant mild flavor, but not bland. Firm enough for soups, stews and curries.
Stock:   excellent for soup, mild and almost clear.

Moderately Firm Fish

Tilapia

This is a good general purpose fish, and I always keep some frozen fillets handy. Whole fish are 1 to 2 pounds, fillets 5 to 10 ounces. This fish has been farmed for at least 4000 years.   Details and Cooking.
Character:   mild but not insipid taste, can stand moderate wet cooking.
Stock:   Good moderate stock, even with skins included.

Disasters to Avoid

Dover Sole

This fish is NOT the Dover Sole called for in European recipes (that one is Common Sole, Solea solea). Fortunately, you are unlikely to encounter this one except as frozen fillets - and that's bad enough.   Details and Cooking.
Character:   insipid taste, tremendous shrinkage in cooking, and will fall apart if you look at it hard.
Stock:   don't even think about it.