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bouillabaisse

[ bool-yuh-beys, bool-yuh-beys; French boo-ya-bes ]
/ ˌbul yəˈbeɪs, ˈbul yəˌbeɪs; French bu yaˈbɛs /
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noun

a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.

Nearby words

bougienage, bouguer anomaly, bouguer correction, bouguereau, bouguereau, adolphe william, bouillabaisse, bouillon, bouillon cube, bouillon cup, bouillon spoon, bouillon, godfrey of

Origin of bouillabaisse

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
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for bouillabaisse

British Dictionary definitions for bouillabaisse

bouillabaisse

/ (ˌbuːjəˈbɛs) /

noun

a rich stew or soup of fish and vegetables flavoured with spices, esp saffron

Word Origin for bouillabaisse

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

Word Origin and History for bouillabaisse

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