Spicy Fish and Vegetable Stew

Name: Spicy Fish and Vegetable Stew
Ingredients: 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 jalapeño, 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