1. A traditional Provençal fish stew from southern France, typically made with various Mediterranean fish, saffron, garlic, and served with crusty bread and rouille.
Usage: Culinary term; Often capitalized when referring to the specific regional dish

Examples

• We ordered bouillabaisse at the seafood restaurant in Marseille.
• The chef prepared an authentic bouillabaisse with local Mediterranean fish.
• Bouillabaisse is traditionally served with aioli and toasted bread.
• The rich saffron broth is the signature element of a good bouillabaisse.
• She learned to make bouillabaisse during her cooking class in Provence.