bouillabaisse

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Related to Boullabaisse: cioppino, fish stew, paella

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
References in periodicals archive ?
One lucky Sarasota Magazine reader-will win a sumptuous six-course tasting dinner for two at Beach Bistro, featuring Sean Murphy's award-winning Gulf Coast boullabaisse, accompanied by premium wines--plus limousine pickup within Sarasota or Manatee counties.
And, as you'd expect from a premier Cornish hotel, there was plenty of seafood on the menu - on a daily-changing menu over two days we were tempted to sea bass, roasted cod, lobster and boullabaisse as well as Cornish lamb and steak.
Arroz con coco con pasas, la sopa de mondongo, el sabalo con leche de coco, o el sancocho de sabalo--la boullabaisse del Caribe--, el ajiaco con cerdo y carne salada, el higadete o la sopa de candia con mojarra ahumada, el enyucado y el arroz con coco, con frijolitos negros o de coco con cangrejo.