Spicy Fish and Vegetable Stew

Ingredients

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

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