Recipe: Fish and Shellfish Stew

FISH AND SHELLFISH STEW

2 stalks celery
1/4 cup yellow onion
2 tsp. butter
4 cups low-sodium chicken broth
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 small red potatoes
1/2 lb. bay scallops
1 1/2 lbs. cod, halibut, or sea bass fillets
1 tsp. thyme
2 Tbsp. parsley

In large saucepan over medium heat, saute finely chopped celery and onion in butter, 2 to 3 minutes.

Add broth, bay leaf, salt and freshly ground pepper. Bring to boil, reduce heat to low, simmer 10 minutes.

Raise heat to medium, add quartered potatoes, cook about 10 minutes.

Add scallops and 1-inch pieces of fillets; cook until just opaque, 3 to 4 minutes.

Add minced fresh thyme and parsley. Taste and adjust seasonings.

Servings: 4
Adapted from source: Williams-Sonoma New Healthy Kitchen: Main Dishes