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1. Combine onion, garlic, celery, potatoes, Old Bay and salt in a 4-quart slow cooker, Dutch oven or pot. In a bowl, stir together cornstarch, broth and 1-1/2 cups water and pour over vegetables. Cover and cook until potatoes are tender, 8 hr on low or 4 hr on high for slow cooker or 1-1/2 hr at a simmer on the stove.
2. Adjust heat to high if using low heat on the slow cooker; stir in fish, lemon zest and half-and-half and cook until fish is cooked through, 20 min for slow cooker or 15 min at a simmer on the stove. Sprinkle with parsley. Makes 6 servings.