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bouillabaisse

[bool-yuh-beys, bool-yuh-beys; French boo-ya-bes] /ˌbul yəˈbeɪs, ˈbul yəˌbeɪs; French bu yaˈbɛs/
noun
1.
a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.
Origin
1850-1855
1850-55; < French < Provençal boui-abaisso, taken as either “boil it, then lower the heat,” or “when it boils, lower the heat”; boui 2nd singular imperative or 3rd singular present of bouie to boil1; abaisso 2nd singular imperative of abaissa to lower; see abase
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for bouillabaisse
  • Try the tuna tartare as a starter and then some authentic bouillabaisse.
  • Dinner items range from bouillabaisse and filet mignon to shrimp scampi and caramelized double pork loin chops.
  • House favorites include fish and chips, fresh clams and mussels, lobster and seafood bouillabaisse.
  • Different daily specials are featured throughout the week, including bouillabaisse and cheese fondue.
  • House specials include duck gnocchi, signature fish prepared in a number of ways, bouillabaisse and live lobster.
  • Options for main dishes include eggplant roulade, beef sirloin and bouillabaisse.
  • Maybe they sense he has the same connection to humanity that a drive shaft has to bouillabaisse.
  • And beer, that great bouillabaisse of an invention, be- came nearly as predictable as wine.
  • Appellant has served up a bouillabaisse of other offerings.
  • We represent a veritable bouillabaisse of regulatory jurisdiction.
British Dictionary definitions for bouillabaisse

bouillabaisse

/ˌbuːjəˈbɛs/
noun
1.
a rich stew or soup of fish and vegetables flavoured with spices, esp saffron
Word Origin
C19: from French, from Provençal bouiabaisso, literally: boil down
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for bouillabaisse
n.

fish stew, 1845, from French bouillabaisse (19c.), from Provençal bouiabaisso, boulh-abaisso, a compound of two verbs corresponding to English boil-abase (the latter in the original sense of "to lower").

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for bouillabaisse

complex fish soup originating on the Mediterranean coast of France, one of the glories of Provencal cuisine. Recipes for bouillabaisse abound, but the Marseilles formulation is generally acknowledged as the most authentic; it contains, besides fish and shellfish, olive oil, onions, tomatoes, garlic, parsley, saffron, fennel, thyme, bay leaf, and orange peel. True bouillabaisse must be made with Mediterranean fish, including the essential racasse (a bony rock fish), plus whiting, conger eel, mullet, chapon, saint-pierre, and a number of others. Spiny lobsters and crabs are used, as are mussels in the Parisian version of the dish. All the ingredients must be quickly boiled together. Rouille, a paste of garlic, red pepper, bread crumbs, and fish stock, is added at table as a condiment to heighten the flavour. Bouillabaisse has inspired literary praise in verse and prose, notably a ballad by William Makepeace Thackeray on his enjoying a bouillabaisse in Paris

Learn more about bouillabaisse with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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