In the soup pot I sauteed some lardons cut from jowl bacon. Maybe a tablespoon or two. In these and their fat I sauteed an onion, threw in some small, quartered carrot slices, and some finely chopped celery, in mirepoix ratio, more or less. I added each as they were chopped. Two Cuban oregano leaves, chopped. Some chopped parsley. A bay leaf. A chopped clove of garlic (just one). About a 1/2 cup or more of white wine, I think it was some old Chardonnay a friend brought.

This all simmered and reduced a bit, delglazing the bacon and onion mayhem from the bottom of the pot. I added half the usual chowder potatoes, so about three, cut in about 1" pieces, and a quart of water. You could use stock here, but I didn't find it needed with the bacon, wine and veggies doing the trick nicely. Next time I'd add some pepper here, maybe white. (Green peppercorns would be really fun...)

Let all this simmer until the potatoes are tender, but not falling apart.

Add your fish. I used flounder. Only about 5 or six small fillets. Add more water as needed. Allow the fish to cook through and the flavors to merge. Break the fillets before serving. Correct the salt and pepper to taste. Less is more, I found.

We had it with freshly cut corn, fresh parsley, a sprinkle of grated Parmigiano, and biscuits made with white whole wheat flour (King Arthur) and cream.

It was light and satisfying. Totally one for the rotation. I think next time I may double it so we have enough for lunch the next day, though doubling is no guarantee there will be any left!