A long time ago, way back before David was married to Iman, Cranky and I visited Emmett Watson's Oyster Bar in Seattle, a great little joint tucked away almost secretly across the street from the Public Market.
Emmett Watson was a Seattle columnist, and this intrigued Cranky.
As for me, I was intrigued by my salmon "chowder." (I honestly don't remember what it was called; it's not on the menu as far as I can tell, and yes, the place is still in business.)
In those, our early days of kitchen adventure, we thought we could re-create the chowder at home, and did so, several times. We were always pleased with our results, even though we just used bottled clam juice.
I haven't made that soup in a long time, so I don't even remember what all went into it. Criterially, though, it was a nice fish stock with sliced onions and sliced small potatoes, and a hunk of salmon. Maybe something green; can't recall.
This version was made with a light lobster stock, heightened a bit with salt, paprika, white pepper and fennel seeds. While the stock is hot, on the stove, cook the potatoes and onions to your liking. In the stock, if you like. (We added some peas at the last minute.) Pull them out and strew in soup bowls, and then cook the salmon in the hot stock. It should only take a minute a side, at most. Top the vegetables with the salmon, and spoon stock all around. It can be as chock-a-block as you wish, but I err on the side of ethereal.
Easy. If memory serves.