If you're from the east coast, the idea of a tomato-based chowder might flummox you for a minute, but it's a dish worth trying. Tomatoes play wonderfully with any good, sturdy chowder fish. Choose any firm, white fish that's on sale to keep the cost lower.
2 Tbsp. olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, minced
4 anchovy fillets, drained and chopped
2 Tbsp. chopped fresh parsley
1 (28 oz.) can low-sodium diced tomatoes, with liquid
1 Tbsp. tomato paste
1 quart water
1 lb. fingerling potatoes, scrubbed and sliced
Pepper to taste
1 bunch kale, stemmed and torn
1 1/2 lbs. halibut or cod, 2" pieces