Definitions for bouillabaisse
ˌbu yəˈbeɪs, ˌbul-, ˈbu yəˌbeɪs, ˈbul-bouil·l·abaisse

Princeton's WordNetRate this definition:0.0 / 0 votes

1. bouillabaissenoun

   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

WiktionaryRate this definition:0.0 / 0 votes

1. bouillabaissenoun

   A bouillabaisse, a type of French fish soup

WikipediaRate this definition:0.0 / 0 votes

1. Bouillabaisse

   Bouillabaisse (French: [bu.ja.ˈbɛs]; Occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). Bouillabaisse was originally a stew made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

ChatGPTRate this definition:0.0 / 0 votes

1. bouillabaisse

   Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille in France. It typically includes various types of fish and shellfish, along with several herbs and spices in a broth, ideally made with fish stock, and served with rouille, a mayonnaise-like sauce that consists of olive oil, garlic, saffron, and chili peppers. Often, slices of bread are added to the dish or served alongside.

WikidataRate this definition:5.0 / 1 vote

1. Bouillabaisse

   Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse; sea robin; and European conger. It can also include gilt-head bream; turbot; monkfish; mullet; or silver hake. It usually also includes shellfish and other seafood such as sea urchins, mussels; velvet crabs; spider crab or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

Chambers 20th Century DictionaryRate this definition:0.0 / 0 votes

1. Bouillabaisse

   bōō-lya-bās′, n. a Provençal kind of fish chowder, familiar through Thackeray's appreciative ballad. [Fr.]

Matched Categories

1. • Fish Stew

Usage in printed sourcesFrom: 

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How to pronounce bouillabaisse?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

   British

   Fred

   US English

   Tessa

   South African

How to say bouillabaisse in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of bouillabaisse in Chaldean Numerology is: 2

2. Pythagorean Numerology

   The numerical value of bouillabaisse in Pythagorean Numerology is: 1

Popularity rank by frequency of use

References

1. ^ Princeton's WordNet
   http://wordnetweb.princeton.edu/perl/webwn?s=bouillabaisse
2. ^ Wiktionary
   https://en.wiktionary.org/wiki/Bouillabaisse
3. ^ Wikipedia
   https://en.wikipedia.org/wiki/Bouillabaisse
4. ^ ChatGPT
   https://chat.openai.com
5. ^ Wikidata
   https://www.wikidata.org/w/index.php?search=bouillabaisse
6. ^ Chambers 20th Century Dictionary
   https://www.gutenberg.org/files/37683/37683-h/37683-h.htm#:~:text=bouillabaisse
7. ^ Usage in printed sources
   https://books.google.com/ngrams/graph?content=bouillabaisse