Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.

While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.

When the onion and celery is softened, add that to the pot with the potatoes.

When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.

While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.

Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.

When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.