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Stage 1 of 3
bolh
Occitan · medieval
"boil, then reduce heat"
combining to boil and abaissa (to reduce heat), describing the fish stew's cooking method
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Stage 2 of 3
bouillabaisse
French · 1800s
"a traditional Provencal fish stew"
settled in French for the traditional Provencal fish stew
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Stage 3 of 3
bouillabaisse
English · 1850s
"a traditional French fish stew"
adopted directly as French cuisine spread internationally
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