Serves around 4-6 people.
Melt butter or ghee in a large heavy pot and sauté onions and celery till tender. Add optional wine and bring to a simmer. Add stock, tomato paste, carrots, potatoes, garlic, and spices. Bring to a boil and then turn down heat to medium. Cook covered for about 15 to 20 minutes until vegetables are tender-crisp. Add the parmesan and seafood and cook until fish is just done, about 5 minutes.
Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/seafood-chowder/