S: (n) bouillabaisse (highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs)
S: (n) matelote (highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock)
S: (n) fricassee (pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings)