a traditional French fish stew made with a variety of fish, shellfish, vegetables, and herbs, typically served with bread and a garlicky mayonnaise called rouille
a type of soup that is typically made with shellfish such as lobster, crab, or shrimp, and is thickened with cream or a roux, seasoned with herbs and spices
a stew or soup that originated in southern Louisiana, typically made with a strongly-flavored roux, vegetables, meat or seafood, and the vegetable okra as a thickening agent