Sup ikan
 |
| Sup ikan | |
|---|---|
 | |
| Jenis | Sup |
| Suhu penyajian | Panas |
| Bahan utama | Ikan atau makanan laut, sayuran, kuah (kaldu, jus, air) |
  | |
Sup ikan biasanya adalah makanan panas yang terbuat dari pencampuran ikan atau makanan laut dengan sayuran dan kaldu, jus, air, atau cairan lainnya.[butuh rujukan]
Secara tradisional, sup tersebut diklasifikasikan dalam dua kelompok utama: sup encer dan sup kental.[butuh rujukan]
Referensi
- Murdoch (2004) Essential Seafood Cookbook Soups and chowders, pp. 32–55. Murdoch Books. ISBN 9781740454124.
- Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.
Pranala luar
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