Hearty Seafood Stew

2 medium carrots, sliced (about 1 cup)
2 medium stalk celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained
2 cups water
2 teaspoons low-sodium beef bouillon granules
1 medium potato, cut into 1/2-inch pieces (about 1 cup)
1/2 pound catfish fillets, cut into 1-inch pieces
1/4 pound peeled and deveined raw medium shrimp
1 (15 ounce) can great northern beans (15 to 16 ounces), rinsed and drained
1 small zucchini, cut lengthwise in half and crosswise into slices (about 1 cup)
1 teaspoon chopped fresh thyme leaves
OR
1/4 teaspoon dried thyme leaves
Chopped fresh parsley, if desired

Recipe Instructions
Spray nonstick Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook carrots, celery, onion and garlic in Dutch oven, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.

Stir in catfish, shrimp, beans, zucchini and thyme. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until fish flakes easily with fork. Serve topped with parsley.