fish stew, 1845, from French bouillabaisse (19c.), from Tested
- A rich fish stew from southern France. It was once an undesirable man's meal made of any fish available. Modern-day variations feature lobster and shrimp. The broth is flavored with garlic, orange-peel, fennel, and saffron. Essential olive oil is added to the stew and quickly boiled to mix it to the broth. The stew could be supported with croutons and rouille, a variation of aioli.
highly seasoned Mediterranean soup or stew made of several forms of seafood with tomatoes and onions or leeks and seasoned with saffron and garlic and natural herbs
bouillabaisse [traditional Provençal seafood stew]