Halibut vegetable chowder

Try this tasty and healthy soup.  It's savory and delicious, plus it's quite flexible, you can add what you want and not dramatically change the flavor.

You will need:
Vegetables:  All you really need to follow here is the onion and garlic.  Add/subtract any vegetable you want, but don't add too much volume, as a 28oz can of tomatoes and 1c of liquid is all this calls for.  If you want more, double up the recipe.  Root and calciferous vegetables work best.
1/2c of chopped onion
Carrot (1 or 2) julienne cut
Celery stalks (1 or 2) diagonally cut
2-3 small potatoes (red) or 1 potato (russet) or 5-6 "B" red potatoes
Cauliflower and/or broccoli, stalks removed.
Corn/peas if desired, drained
1 clove garlic

Broth:  Nothing fancy here...
28 oz can of tomatoes, crushed
1c water or wine.  If using wine, pick a red that isn't "bold" like Pinot Noir
1 tbsp chicken bullion granules
1/4 tsp each of dried crushed thyme and basil (again, flexible, just don't overdo any particular herb)
3 tbsp parsley, minced and divided
1/4 tsp each salt and pepper

Meat:
1.5 lbs Alaskan Halibut, cut into 1" cubes

In a large saucepan (or stock pot if doubling up), saute vegetables in 2 tbsp oil (olive, canola, vegetable, etc.) and a little butter for flavor, if desired, for about 5 minutes.  Stir frequently to ensure all veggies are coated with the oil and butter.
Add tomatoes, water/wine, bullion, herbs/salt/pepper, and 2 tbsp of the parsley.  Stir well and simmer for about 20 minutes (if you're using potatoes, simmer until they're almost fully cooked), stirring occasionally.
Add halibut and simmer for another 5 or 10 minutes, or until halibut is cooked.  It should flake easily with a fork when it's done and have the very bright white color that is characteristic of this fish.

Use remaining parsley as a garnish and serve hot.  It's very good with crusty bread to mop up what's left of the very savory (especially if wine is used) broth.  Should fill about 6 soup bowls.

It can be served with wine, a mild, drier red variety, but I prefer beer with this one.  Something about hot soup and cold beer (or heck, a glass of milk is good, too!).  Choose a dark one that's not heavy or sweet.  Guinness draught or Lienie's Creamy Dark are both good choices.  If dark, dry beer isn't your thing, try any variety you like in the winter, such as a pub ale (like Bass) or IPA.  If you're one of those who won't drink anything but domestic lager, stick to wine :)