Blanquette is a white stew traditionally made from veal, chicken, or lamb. The meat or other ingredients aren’t browned as in other stews giving the sauce a white or blanc appearance. The dish is traditionally garnished with mushrooms and pearl onions and then finished with a liaison of egg yolks and cream.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The stew was made by fishermen using fish which they were unable to sell to restaurants or markets. It may also include shellfish and other seafood such as sea urchins, mussels, crab or octopus. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
Fricassée is a white stew of veal, poultry, or rabbit.
Goulash is a Hungarian stew of beef, pork, veal or poultry seasoned with paprika and served with potatoes and dumplings.
Navarin is a stew of mutton or lamb served with root vegetables, onions, and peas. The stew is named after navets which is French for turnips.
Ragout is French for stew.
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