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Next time, keep the bones from the filleted fish. You can make the fish soup stock by combining shallots or onions with the fish parts and then straining all but the broth out.
That way, you can make whatever type of soup you want because you have the stock. I would add potatoes to thicken - due to the starch content.
For Asian soup flavors, you may try adding apple-cider vinegar, tomatoes, pineapple, and fresh basil for Vietnamese sour soup, or just a few slices of ginger and scallions for Chinese soup. Chinese soup becomes Japanese when you add a 1/4 cup of sweet sake and a few dashes or mirin, or maybe make a nice miso soup instead. For Southeast Asian flavor, perhaps try lemongrass and coconut milk like a Tom Yum, but with fish instead of shrimp.
Cioppino, bisques, bouillabaisse... the choices are endless!!!!
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