Sometimes a cold night just calls for a warm chowder.  Notice that I made some substitutions to make this gluten and dairy free!

Cod Chowder

Ingredients 
3 Tbsp. extra virgin olive oil 
1 cup diced onion 
1 cup diced celery
1/2 cup all purpose flour (I use gluten free all purpose flour) 
1 Tbsp. Worcestershire sauce
3/4 tsp. Old Bay Seasoning
ground pepper
4 cups reduced sodium fish or seafood stock ( I used 1 small bottle clam juice and the remainder low sodium chicken broth)
1 cup whole milk ( I used unsweetened plain almond milk)
3 cups diced red potatoes
2 cups chopped green beans
1 1lb. wild cod, cut into 1 inch pieces
dill for garnish 

Directions 
1.  Heat oil in a large pot over medium heat.  Add onion and celery and cook, stirring frequently, until softened and beginning to brown, 3-6 minutes. 
Sprinkle flour, Worcestershire, Old Bay and pepper over the onion and celery and cook, stirring, for 1 minute more. 
Add fish stock (or clam juice and chicken broth) and milk; bring to a gentle boil, stirring constantly.  2.  Stir in potatoes; bring just to a simmer.  Simmer, uncovered, stirring occasionally, for 10 minutes.  Then add the green beans and continue to simmer until the potatoes are tender, 5 minutes or so. 
3.  Add cod and cook, stirring gently until cooked through, 2 to 4 minutes.  Garnish with a generous sprinkling of fresh or dried dill.

From Eating Well