What is a thick fish and vegetable soup called?

There's no single, universally accepted name for a thick fish and vegetable soup. Here are some possibilities, depending on the specific ingredients and preparation:

General terms:

* Fish stew: A broad term for any soup that features fish as a primary ingredient.

* Fish chowder: Usually thicker and creamier than a stew, often containing potatoes and milk or cream.

* Fish soup: A generic term, but can be used for thick soups.

More specific terms:

* Bouillabaisse: A classic French fish stew with a rich tomato broth and a wide array of seafood and vegetables.

* Cioppino: A hearty Italian-American fish stew, often with tomatoes, shellfish, and vegetables.

* Zuppa di pesce: Another Italian fish soup, sometimes thicker and featuring various fish and shellfish.

* Halibut chowder: A classic chowder using halibut as the main fish.

* New England clam chowder: While primarily using clams, it can be adapted to include other seafood and vegetables, making it a thick fish and vegetable soup.

Ultimately, the best name for your soup will depend on its ingredients and the desired thickness.