Share 'Escoffier clarification needed.'

I'm part of the knowledge bowl team for the culinary institute of Michigan and i'm studying escoffier right now and I have a question i've run into. What is the differentiation between a matelote and a bouillabase? I know in their essance matelote is pretty confined while bouillabase can be in many different forms almost like how chili's are in America. I was just wondering how the two differed i…