French term for soups stews and fish cooked in a simple way?

The French term for soups, stews, and fish cooked in a simple way is "pot-au-feu".

While the literal translation is "pot on the fire", it's often used to describe these simple, slow-cooked dishes made with basic ingredients and minimal fuss.

Here are some other options that capture similar concepts:

* "Cuisine simple" (simple cuisine)

* "Plat rustique" (rustic dish)

* "Cuisine de grand-mère" (grandmother's cuisine) - emphasizes the traditional, home-style nature of these dishes

* "Plat de campagne" (country dish) - highlights the rural, hearty nature of the food

The most appropriate term depends on the specific context and the desired nuance.