This one is easy, but you get points for creativity and the rich blend of slightly exotic flavors.
Ingredients:
1 lb cod, 1 lb large shrimp
2 large potatoes, 2 carrots, 3 pieces of celery, half a yellow onion, 1 clump or whatever it is called of bok choy
2 garlic cloves, green onions
1/3 cup fish sauce, 1/3 cup fish stock, 1/3 cup chicken stock or broth, ¼ cup white wine, ½ cup heavy cream
½ teaspoon curry powder, ½ teaspoon Old Bay, salt and peppa
Rice
French baguette (optional)
Serves five.
Putting it together:
Get the rice going however you like it.
Heat oil in large saucepan. Add diced potatoes, carrots, onions and celery; season with salt and pepper. Cook 5-7 minutes. Add cubed cod and chopped green onions and diced garlic; douse with cup fish sauce. Cook until fish is 3/4 finished. Add chicken stock, fish stock and white wine. Cook on elevated heat for 2-3 minutes; add bok choy, curry 
powder and Old Bay seasoning. Let simmer for a bit… then fold in cream. Let simmer on low heat as long as you like then ladle over the rice.
Serve with French baguette. A nifty, slightly minerally (?) Loire Valley Sauvignon Blanc from our friend the wine genius Frank paired beautifully with the stew.
