bouillabaisse

/buyaˈbɛs/

Bouillabaisse is a rich French stew that's full of fish and shellfish and flavored with saffron.

Bouillabaisse is made with tomatoes and other vegetables, but the emphasis is on the seafood. Traditionally, cooks made bouillabaisse using fish and shellfish that were accidentally pulled up in fishermen's nets, including bony rockfish and mussels. They served the seafood and vegetables separately from the broth. It's sometimes still presented this way, along with grilled slices of bread rubbed in garlic and herbs. Bouillabaisse is from the Provençal verbs bolhir, "to boil," and abaissar, "to simmer."

Definitions of bouillabaisse

1. noun

   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
   type of:

   fish stew

   a stew made with fish