bouillabaisse

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bouil·la·baisse

 (bo͞o′yə-bās′, bo͞ol′yə-bās′)
n.
1. A highly seasoned stew made of several kinds of fish and shellfish, tomatoes, olive oil, and often saffron.
2. A combination of various different, often incongruous elements: a bouillabaisse of special interests.

[French, from Provençal bouiabaisso : boui, imperative of bouie, to boil (from Latin bullīre, from bulla, bubble) + abaisso, imperative of abeissa, to lower (from Vulgar Latin *abbassiāre : Latin ad-, ad- + Medieval Latin bassus, low).]

bouillabaisse

(ˌbuːjəˈbɛs)
n
(Cookery) a rich stew or soup of fish and vegetables flavoured with spices, esp saffron
[C19: from French, from Provençal bouiabaisso, literally: boil down]

bouil•la•baisse

(ˌbu yəˈbeɪs, ˌbul-, ˈbu yəˌbeɪs, ˈbul-)

n.
a soup or stew containing several kinds of fish and often shellfish, usu. combined with olive oil, tomatoes, and saffron.
[1850–55; < French < Occitan boui-abaisso]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.bouillabaisse - highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
fish stew - a stew made with fish
Translations

bouillabaisse

[ˈbuːjəbɛs] nbouillabaisse f