SPICY SHRIMP AND HADDOCK STEW

Start to finish: 50 minutes (15 minutes active)

2 tablespoons olive oil
2 russet potatoes, diced (leave out or substitute cauliflower)
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds, lightly crushed (use the back of a spoon)
2 stalks celery, chopped
15-ounce can diced tomatoes
8-ounce bottle clam juice
2 cups water
1 pound raw, shelled extra-large shrimp
1 pound haddock (or other mild white fish, such as cod or whiting), cut into small chunks
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper

In a large saucepan over medium-high, heat the olive oil. Add the potatoes, onion, garlic, thyme, paprika, red pepper flakes and fennel seeds. Cook, stirring often, until the onion is softened, about 5 minutes.

Add the celery, tomatoes (and any juice in the can), clam juice and water. Bring to a simmer, reduce heat to low and cook for 30 minutes, or until the potatoes are tender.

Add the shrimp and haddock and increase the heat slightly to maintain a simmer. Cook for 4 to 5 minutes, or just until the shrimp are pink and the haddock flakes easily. Stir in the parsley, dill and lemon juice, then season with salt and pepper.

Nutrition information per serving: 210 calories; 45 calories from fat (21 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 120 mg cholesterol; 15 g carbohydrate; 2 g fiber; 3 g sugar; 24 g protein; 570 mg sodium.