transcription, транскрипция: [ bu̇-ˈrēd, bə- ]
noun
Etymology: French, from Occitan bourrido, alteration of boulido something boiled, from bouli to boil, from Latin bullire — more at boil
Date: 1872
: a fish stew similar to bouillabaisse that is usually thickened with egg yolks and strongly flavored with garlic