Bailey’s Bouillabaisse (Fish Stew)

Bailey’s Bouillabaisse (Fish Stew) Recipe:

By Chef K.T. Murphy

Ingredients:

1 each onion, large diced

2 cup celery, diced

3 each potatoes, small diced

3 cup boiling water

2 cup skimmed milk

1 1/2 lb cod or flounder

2 cup broccoli, diced

2 cup cauliflower, diced

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon marjoram

1/2 teaspoon basil

Instructions:

Cook the onion, celery, and potatoes in the water for 10 minutes.

Mix a little milk with the flour to form a soupy paste and set aside.

Add the remaining ingredients and bring to a boil.

Add the flour mixture, stirring constantly.

Simmer for 15 to 20 minutes.

All the best, Good Food makes For Better Decisions.

Chef Murph