Great low carb, low cal, tasty soup/chowder. From Harrowsmith Fish and Seafood cookbook.
2 large onions chopped
1tbsp curry powder or to taste
1tsp chili powder
28 oz can diced tomatos, undrained
2 cloves garlic, crushed
1-2 lbs fish fillets (I use a 680g pkg frozen ocean pollock, and just dump it in frozen)
Salt and pepper to taste
Melt butter and cook onions until soft. Add spices and sugar and cook about 1 min more to bloom spices. Add can tomatos, garlic and fish. Cover and cook until fish is done, stirring to break up fish. Makes 4 very generous servings.