#steelhead chowder

Puree 1 sweet onion with some vegetable oil in blender until all smooth. Ok to add a spoonful or two of water if necessary, but use as little as possible.

Pour into hot 2qt saucepan and cook until translucent, stirring occasionally.

Meanwhile, cube some Yukon gold potatoes (about 3 per person you are serving)

When the onions are ready, add the potatoes and stir until the potatoes are all covered in onion puree. Add a little more oil if needed to prevent sticking.

Add some white wine (maybe a half cup?) and some Worcestershire sauce (a spoonful or two, to taste). To the blender bucket, add a little water to rinse the onions stuck in the blender and pour into the pot (just enough to about half cover the potatoes). Add a teaspoon salt, and three or four springs of fresh thyme. Bring to gentle boil, stir well, put on the lid, turn heat to low, let simmer 15 minutes. (No stirring, no peeking: keep the steam in the pot).

Then add 1 lb cubed fresh raw steelhead trout (or salmon, or similar) on top of potatoes, put lid on and steam just until fish is cooked (5 to 10 minutes). Take off the heat.

Dice enough Yukon gold potatoes to cover the bottom of the cast iron skillet.

Puree a large Vidalia onion with some vegetable oil and salt, pour over the potatoes and toss to coat

Stick whole pan into preheated 400 F oven, roast until mostly cooked

Pour a cup of water in the blender to catch the onion juice left behind, add some flour (rice or wheat) and pour that over the roasted potatoes

Add (to taste) Worcestershire sauce, onion powder, salt, black pepper and thyme (preferably fresh). Return to oven, reduce heat and simmer until sauce thickens.

Shove the potatoes to the edges of the pan and lay a filet of steelhead trout in the well in the center. Pour in milk to just cover everything. Return to oven until fish has internal temperature of 110F. Cover everything with shredded cheese (cheddar, Parmesan, gruyere, etc,) and heat just until cheese is bubbly.