| Meaning | A stew made with fish. | |
|---|---|---|
| Narrower | 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 |
| matelote | Highly seasoned soup or stew made of freshwater fishes (eel, carp, perch / perch) with wine and stock | |
| Broader | stew | Food prepared by stewing especially meat or fish with vegetables |
| Spanish | caldereta, zarzuela | |
| Catalan | caldereta, sarsuela | |
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