bouillabaissen.
/buːjəˈbeɪs//buːjəˈbɛs//ˈbuːjəbeɪs//ˈbuːjəbɛs/ A dish of Provençal origin, composed of fish stewed in water or spiced white wine. Also figurative.
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the world > food and drink > food > dishes and prepared food > fish dishes > [noun]
gyngawdry?c1390
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sorréc1430
tavorsayc1450
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minnow tansy1655
kedgeree1662
pepperpot1698
matelote1723
water-souchy1726
pitchcock1739
flibrigo1762
twice-laid1777
ngapi1800
a kettle of fish1823
brandade1825
fish supper1829
truite au bleu1834
sole (à la) Colbert1846
bouillabaisse1855
fish and chips1876
hákarl1879
sashimi1880
timbale1880
gefilte fish1892
stamp and go1893
truite bleue1907
waterzooi1915
accra1919
Bismarck herring1931
gravlax1935
goujon1940
coddie1941
seviche1951
tuna salad1953
crabstick1956
zarzuela1956
sole Véronique1960
fish finger1962
moqueca1980
1855 W. M. Thackeray Misc. I. 44 This Bouillabaisse a noble dish is—A sort of soup or broth, or brew, Or hotch~potch of all sorts of fishes.
1902 Westm. Gaz. 9 July 2/1 Let it be noted that the greater variety of fish employed to fashion a bouillabaisse, the greater the grace and excellence of the same.
1911 R. W. Chambers Common Law x. 305 Only art is one delicious bouillabaisse to him.
1932 H. Simpson Boomerang viii. 175 His wife had skill in the preparation of bouillabaisse.
1966 M. Quant Quant by Quant 35 It was agreed that if we could find the right premises for a boutique..we would open a shop. It was to be a bouillabaisse of clothes and accessories..sweaters, scarves, shifts, hats, jewellery, and peculiar odds and ends.
This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2019).
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n.1855