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King Cake

2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 onion, chopped 2 large garlic cloves, sliced 2 stalks celery, chopped 2 medium carrots, chopped 1 bay leaf 1 sprig fresh thyme Pinch red pepper flakes 1 teaspoon sea salt Black pepper, to taste 1/2 teaspoon ground turmeric 1 scallion, chopped 2/3 cup fresh parsley, chopped, divided 3/4 pound chopped tomatoes 1/2 pound Yukon Gold potatoes, peeled and diced 2 1/4 cups chicken or vegetable stock 3/4 pound fish fillets (halibut, cod, sole, red snapper or sea bass), cut into chunks 3/4 pound large shrimp Heat butter and olive oil in a heavy large pot over medium-high heat. Add onion, garlic, celery and carrots; sauté about 6 minutes or until tender. Add bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper, turmeric, scallion and half the parsley. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine. Add potatoes and stock; bring to a boil. Lower to simmer and cook, covered, about 10 minutes until potatoes are tender. Add fish and cook, uncovered, about 3 minutes. Add shrimp and cook about 2 minutes more until shrimp is pink and fish is cooked through. Taste and adjust seasonings, if needed. Garnish with remaining parsley. Makes 4 servings.

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