Instructions: Scrub potatoes and peel carrot; cut into 1-inch chunks. In large saucepan, combine potatoes, carrot, leeks, celery, 2 cups water, stock, wine, salt and pepper; bring to boil. Reduce heat, cover and simmer just until potatoes are tender, about 15 mins.

Add cod; simmer, covered, for 5 mins. Add shrimp; simmer, covered, until shrimp are pink and fish flakes easily when tested, 3-5 mins. With slotted spoon, transfer fish, shrimp and vegetables to large bowl, being careful not to break up fish.

In small bowl, mix flour with butter; whisk in 1/2 cup hot liquid until blended. Whisk back into pan; cook, whisking, over medium-high heat until thick enough to coat back of spoon, 5 mins.

Stir in dill and lemon juice. Return fish mixture to pan; heat through, about 2 mins. Sprinkle with green onion.

NOTES: This homey, old-fashioned fish stew has a light, lemony flavour and, because fish cooks quickly, takes much less time to make than a meat stew.

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