A version of bouillabaisse containing lots of shellfish, including crayfish and Dublin Bay prawns.

A version of bouillabaisse containing fish and with added potatoes.

A sauce of sweet pepper, garlic and white wine for snails or fish, sometimes served with potatoes.

"Boiling." Hot. It is a small savoury puff pastry made with a chicken filling.

An obsolete term for soup served boiling hot.

A vessel for carrying milk.

A freshwater fish stew from western France, usually made with eels or elvers caught in the Poitevin marshes, with red wine, shallots, onions, prunes and garlic.

"Boiled." Boiled beef. This is often the meat from a pot-au-feu in which the broth is served as a soup. Feminine is bouillie.

A Cajun soup made with beef offal (US: organ meat).

Diced boiled beef with onions, fried in butter, seasoned with paprika and coated with cream sauce.