Fish and Shellfish Stew with New Red Potatoes
 

Fish and Shellfish Stew with New Red Potatoes

2 teaspoons butter
2 stalks celery, chopped
1/4 cup finely chopped yellow onion
4 cups low-sodium chicken broth
1 bay leaf
6 small red potatoes, quartered
1 1/2 pounds cod, halibut, and sea bass fillets
1/2 pound bay scallops
1 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley

Melt butter in a large saucepan over medium heat. Add celery and onion and
saute until onion is translucent, 2 to 3 minutes. Add chicken broth, bay
leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over
high heat, reduce heat to low, and simmer for 10 minutes. Raise heat
to medium, add potatoes, and cook until nearly fork-tender, about 10
minutes. Cut fillets into 1-inch pieces and add to pan along with
scallops. Cook until just opaque, 3 to 4 minutes. Add thyme and parsley.
Taste and adjust seasoning. Ladle into warmed bowls to serve.
Makes 4 servings.
Calories 278, Fat 4 g, Carbs 17 g, Sodium 478 mg, Fiber 2 g.
Points 5.

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