National Biscuits and Gravy Day and National Bouillabaisse Day in USA

The name bouillabaisse comes from the method of the preparation—the ingredients are not added all at once. The broth is first boiled (bolh) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaissa).

Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseilles. The French and English form bouillabaisse comes from the Provencal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).