Spicy Fish And Vegetable Stew

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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 jalapeƱo, 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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