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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 of bouillabaisse
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. 2015.
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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
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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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