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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).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a rich stew or soup of fish and vegetables flavoured with spices, esp saffron
[C19: from French, from Provençal bouiabaisso, literally: boil down]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
bouil•la•baisse(ˌbu yəˈbeɪs, ˌbul-, ˈbu yəˌbeɪs, ˈbul-)
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
bouillabaisse[ˈbuːjəbɛs] n → bouillabaisse f
Collins English/French Electronic Resource. © HarperCollins Publishers 2005