Instructions: Seafood Alternatives: halibut, salmon, bass, flounder, cod

For the celery broth: Preheat the oven to 400 degrees. Place the whole celery head on a cookie sheet. Pour 1/4 cup olive oil over and season with salt and pepper. Roast the celery in the heated oven until the celery is well browned, turning every 20 minutes, about 50 minutes total. Remove the tender interior ribs from the celery and finely chop; set aside for adding to the mashed potatoes.

Coarsely chop the remaining celery and brown it in a small sauce pan with the onion and a couple teaspoons of the remaining olive oil. Allow the vegetables to brown well and color the bottom of the pan, 8 to 10 minutes. Add the water to the pan to deglaze, or loosen the flavorful brown bits. Bring to a boil, boil to reduce by half and strain. Keep the broth warm.

For the potatoes: Place the whole, unpeeled potatoes in a large pot and cover with water. Add just enough salt to the water so you can taste it. Bring to a boil, then simmer the poatoes until just tender, about 30 to 40 minutes. In another pot, combine the cream and butter and heat until almost boiling and the butter has melted.

Drain the potatoes and when just cool enough to handle, peel them. Put the warm potatoes in a large bowl and mash them with the warm cream and butter mixture. Stir in the finely chopped tender celery, season to taste with salt and pepper and set aside.

Heat the remaining olive oil in a saute pan or skillet, add the fish fillets and saute until lightly browned and just cooked through, about 4 to 5 minutes on each side.

To serve: Spoon the celery potatoes in the middle of each plate, place a piece of cod on top and ladle the celery broth around.

This recipe yields 4 servings.

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