Ingredients for Bailey's Bouillabaisse Fish Stew
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and cubed
- 6 cups water
- 1 cup skim milk
- 1 1/2 lbs cod fillets, cut into 1 inch pieces
- Broccoli
- Cauliflower
- salt to taste
- pepper to taste
- Marjoram
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pinch saffron
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 lb fresh mussels, scrubbed and debearded
- 1 lb fresh shrimp, peeled and deveined
- fresh parsley, chopped (for garnish)
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How to Make Bailey's Bouillabaisse Fish Stew
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- 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.
- In a small bowl, whisk together milk and flour until smooth to form a slurry.
- Add tomatoes and fish to the pot. Bring back to a simmer.
- Gradually whisk in the flour mixture, stirring constantly to avoid lumps.
- 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.
- Remove from heat and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
1g
Carbs
6g
