Bailey's bouillabaisse (fish stew)
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, large diced |
| 2 | cups | Celery, diced |
| 3 | eaches | Potatoes, small diced |
| 3 | cups | Boiling water |
| 2 | cups | Skimmed milk |
| 1½ | pounds | Cod or Flounder |
| 2 | cups | Broccoli, diced |
| 2 | cups | Cauliflower, diced |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Basil |
Directions
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.