Roasted Tomato Fish Chowder

1/2 ltr fi sh stock
500g skinless & boneless white fi sh fi llets*
1kg vine tomatoes cut in half
4 cloves garlic sliced
1 large onion roughly chopped
2 stalks celery diced or thinly sliced
250g baby spinach or chard leaves
washed and roughly chopped
1/2 tsp paprika
Salt & Pepper
Olive Oil

In a roasting tray arrange the halved tomatoes and sprinkle over 2tbsp
olive oil and garlic as well as salt & pepper to taste. Put in a 180 deg
C oven for 35-45 minutes.
In a large saucepan over a medium heat sweat off onions and celery
with a little salt and pepper in a little olive oil till for 5-10 minutes
until they get a good bit of colour but not burned. Add the paprika
just at the end of the process. Add the fi sh stock and bring to a
simmer for roughly 20 minutes.
Meanwhile cut fish into large chunks.
When tomatoes are finished roasting you can either a. pass them
through a strainer b. blend them or c. leave them as is.  Then add to
the soup and bring back to a simmer.
Add your fi sh to the pot and cook for a further 3-5 minutes.
Stir in the chopped spinach/chard, adjust seasoning and serve.
You can add or substitute most fi sh, including smoked as well squid
or shellfi sh like mussels or clams.