Bought a whole haddock. Head & spine went in a pot with some celery, onion, garlic, thyme, cheap pinot gris, water, salt, and peppercorns. Simmered, and then strained an hour later for a couple quarts of fish stock.
Rendered some pork fat and lightly caramelized some minced yellow onion. Added some flour for a quick blonde roux and whisked in the stock.
Added cubed potatoes and cooked until they just started breaking apart. Cut the haddock filets into chunks and mixed them into the pot with a few tablespoons of heavy cream. Brought it back to a bubble and then off the heat. Chowda!
Mini Snickers bar for dessert followed by more Pinot Gris...