Spicy Fish and Vegetable Stew

• HEALTHY

Ingredients

1. 3 1/2 cups water
2. 1/2 cup chicken stock or low-sodium broth
3. 3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
4. 1 small onion, thinly sliced
5. 12 baby carrots (6 ounces)
6. 2 celery ribs, sliced crosswise 1/4 inch thick
7. 1 jalapeño, seeded and thinly sliced
8. 2 medium tomatoes, seeded and chopped
9. 8 heads of baby bok choy (10 ounces), halved lengthwise
10. Four 5-ounce skinless black bass fillets
11. Salt and freshly ground pepper
12. 1/2 cup thinly sliced basil leaves

1. In a medium saucepan, bring the water and stock to a boil. Add the potatoes and onion, cover and simmer over low heat for 10 minutes. Add the carrots, celery and jalapeño, cover and simmer for 8 minutes. Stir in the tomatoes and bok choy. Season the fish fillets with salt and pepper and lay them on the vegetables. Cover and simmer for 2 minutes. Carefully turn the fish fillets and simmer uncovered until just cooked through, 1 to 2 minutes longer. Using a slotted spatula, carefully transfer the fish fillets to shallow bowls. Season the stew with salt and pepper and add the basil. Ladle the stew over the fish and serve.