n. In cookery, a kind of fish-chowder popular in some parts of France, especially at Marseilles.
WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
n. 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
Word Usage
"What the fishermen did was to take these small fish and turn them into a soup that is most famously known as bouillabaisse, which has become such a classic that there are restaurants specializing in it."