Bouillabaisse comes from French bouillabaisse, from Provençal (Occitan) bolhabaissa, a compound of bolhir ('to boil') and abaissar ('to lower, reduce'), describing the cooking method of boiling then simmering down. The historical trail runs through bolhabaissa in Occitan and bullīre in Latin. Morphologically, bouillabaisse is transparent: it draws on French bouillabaisse, from Provençal (Occitan) bolhabaissa, a compound of bolhir ('to boil') and abaissar ('to lower, reduce'), describing the cooking method of boiling then simmering down. Used as a noun, bouillabaisse now means "a rich Provençal stew of mixed fish and shellfish", so the present definition can be read against the older forms and meanings. The result is a borrowed or transmitted form whose modern spelling carries a compact record of its route into English.