Ingredients

Start to finish 45 minutes

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

Directions

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.

Nutrition information per serving: 278 cal., 43 g pro., 17 g carbo., 4 g total fat (1 g saturated), 88 mg chol., 2 g fiber, 478 mg sodium.