INGREDIENTS
1 1/4 cups diced onion
2 cloves garlic, minced
4 ribs celery, diced
12 oz. small red potatoes, diced
1 tsp. Old Bay seasoning
1/2 tsp salt
3 TBSP. cornstarch
2 cups low-sodium chicken broth
1 lb. striped bass fillets, cut into 1-inch pieces
1 tsp. lemon zest
1 cup half-and-half or whole milk
Chopped parsley
DIRECTIONS
Combine onion, garlic, celery, potatoes, Old Bay and salt in a 4 quart slow cooker or soup pot.
In a bowl, stir, stir together cornstarch, broth and 1 1/2 cups water. Pour over vegetables.
Cover and cook until potatoes are tender, 8 hours on low or 4 hours on high for slow cooker or 1 1/2 hours at a simmer on the stove.
Adjust heat to high if using low heat on the slow cooker; stir in the fish, lemon zest and half-and-half. Cook until fish is cooked through, 20 minutes for slow cooker or 15 minutes at a simmer on the stove.
Sprinkle with parsley.
