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Bailey's Bouillabaisse (Fish Stew)


1 each Onion, large diced
2 cups Celery, diced
3 each Potatoes, small diced
3 cups Boiling water
2 cups Skimmed milk
1 1/2 lb Cod or flounder
2 cups Broccoli, diced
2 cups Cauliflower, diced
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Marjoram
1/2 tsp Basil

Yield: 9 servings

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.