Trout 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.
Add fresh ground black pepper, and some heavy cream (optional). Stir gently to avoid breaking up the fish, taste and adjust salt, pepper, Worcestershire to taste. Remove thyme stems. Ladle into bowls & serve with crusty bread and/or crackers.