Not-Quite-Bouillabaisse

If Bouillabaisse had a cousin, it would be this quick and easy, one-pot seafood stew. High in protein, low in just about everything else, this will warm the cockles of your heart on a winter night. (Yeah. I said “cockles.” Stop snickering!)

Makes 6-8 large servings or 8-10 medium ones

2 Tbs olive oil
2 cloves minced garlic
3 large celery ribs, chopped
1 onion, chopped (or 1 cup chopped onion)
3-4 Tbs chopped fresh thyme (the entire contents of one small grocery-store package)
3-4 Tbs chopped fresh flat leaf (sometimes called Italian) parsley (the entire contents of one small grocery-store package)
1 cup white wine
4 cups chicken broth
2 15-oz cans UNSALTED diced tomatoes (the unsalted part is important)
1 Tbs Old Bay seasoning
3 pounds assorted fish (I use 1 lb each: shrimp, scallops, tilapia)
juice of 2 lemons, plus extra lemons for serving alongside

In a stockpot, heat the olive oil over medium-high heat. Add the garlic, onion, celery, thyme and parsley, and sauté until the onions get soft, about 5-7 minutes. Add the wine, broth, tomatoes and Old Bay seasoning, and bring to a boil.

While the broth mixture heats, chop the tilapia (or other fish) into large (approx 2-inch) pieces. When the broth boils, lower the heat, add all the fish and shellfish, as well as the juice of 2 lemons. Stir gently to combine, then cover and simmer for 10-12 minutes, or until the shrimp are pink and/or the fish flakes with a fork.
Serve with a lemon half for each person to squeeze into their bowl, and some crusty bread for sopping up the broth. I also like a little pepper on mine. *happy sigh*