Fisherman's Chowder

It's Ash Wednesday so it's time to start the fish season once again. Being catholic means you eat a lot of fish. We all love fish in our family, so for me, Lent is just an excuse to eat more fish. Yesterday, I ate an oyster poorboy sandwich in the cafeteria at work (I think it was for a Mardi Gras theme) but those oysters were so delicious. I popped one of those fried oysters in my mouth and immediately tasted that burst of ocean. I forget how much I miss that ocean-tasting sensation since I now live in a land-locked state. Being from Seattle, I guess the salty, seafood air never really gets out of your system. So, I'm starting this Lent season with a family favorite fish chowder. It's super easy to make and full of flavor.

Makes 4 servings

2 yellow onions, diced
2 Tbsp. olive oil
3 large carrots, peeled and diced
2 potatoes, diced (I like Yukon gold or peeled Russets)
2 stalks celery, diced (some leaves included)
1 quart boiling water
1 can tomato paste
1-1/2# fish fillets, fresh or frozen, cut into 1-inch pieces
salt and pepper to taste

Cook onions in oil until tender. Add remaining vegetables. Add boiling water to vegetables. Add tomato paste and stir until well mixed. Add fish to soup. Simmer, covered, 20-25 minutes.

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