Every region does indeed seem to have a version of fish (or seafood) soup. In the US, we have New England Clam Chowder (white, with a milk/cream base, Manhattan Clam Chowder (red, with a tomato base) and Rhode Island Clam Chowder (clear, using neither cream nor tomatoes, but just the flavor of the clam juice).

My comfort soup is miso soup.