Slicing Celery for Fish Stew

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Now, we're going to cut our celery pretty much the same way we cut our carrots. So we're just going to take the white part down here. Whoopsie. That piece fell on the floor. It's fine; it's trash anyway. Now we're just going to cut the white part of both the ends of these. And then we're just going to basically take--and we're going to pull these stems off just because we don't want these leaves. Here's that part that is very tasty. Now, we're going to cut these down into just a more manageable segment, something like this, and I keep my celery for soups, for soups where there's a long cook time like this, or relatively long cook time, I keep my celery in much larger pieces. If it's something where you want the celery to mix in, cut it smaller, but I like the crunch of the celery in this recipe, 'cause the celery is going to offer a nice contrast. It's going to be--the celery and carrots are going to be the crunchy part and everything else, of course, is going to be the mushy part, the fish and the tomatoes. Those are going to kinda stew out a little bit. So we're just going to do like a little quarter inch or so, nothing too special. Let me toss that piece out. There we go. There is our celery, and we can--like I said, we can pair this up with our carrot because they're getting cooked at the same time and they're going in at the same time. This way, also, we save ourselves on doing way too many dishes. So the next thing we're going to do is going to be our shallot."