Bailey S Bouillabaisse Fish Stew Recipe

Ingredients for Bailey S Bouillabaisse Fish Stew

• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and diced
• Boiling Water
• Skim Milk
• Cod
• Broccoli
• Cauliflower
• Salt
• Pepper
• Marjoram
• Basil

How to Make Bailey S Bouillabaisse Fish Stew

1. Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
2. Add potatoes, water (or fish stock), thyme, bay leaf, saffron, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. In a small bowl, whisk together milk and flour until smooth to form a slurry.
4. Add tomatoes and fish to the pot. Bring back to a simmer.
5. Gradually whisk in the flour mixture, stirring constantly to avoid lumps.
6. Add mussels and shrimp. Continue to simmer until the fish is cooked through and the mussels and shrimp have opened (about 5-7 minutes). Discard any mussels that do not open.
7. Remove from heat and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.