Chowder. A marine fish soup from Charentes and Poitou. It usually contains sole or plaice, conger eel, potatoes, garlic and white wine. The fish and vegetables are frequently eaten as the main course after the broth has been served as a soup. Originally cooked in a cauldron. Potato is often included and chaudree is the origional chowder.

A version of chaudrée, a marine fish stew, from Picardy.

A fish stew, with potatoes, garlic and white wine. The stock is poured over crusty bread and the fish is served separately.

A thick fish soup with tiny marine fish and white wine.

Cauldron, kettle

A kettleful

A mediaeval pike and eel stew.

A mediaeval pike and eel stew.

A sort of fricassée of fish cooked in white wine and served with the livers.

To coat with sauce chaud-froid.