Smoky Fish Chowder

By á-47

Ingredients

• 8 oz. Spanish chorizo
• 4 leeks (white and light green parts only) cut into half moons
• 28 oz. can diced tomatoes
• 2 lb.s firm white fish, cut into 2" pieces
• 1/2 cup fresh chopped parsley

Preparation

Step 1

Brown chorizo, add leeks, cook until they begin to soften.

Add potatoes, tomatoes with juice, 3 cups water, salt and pepper. Cover and bring to a boil. Reduce heat, simmer until potatoes are just tender (10-12 mins.).

Nestle fish in potato mixture and simmer gently until opaque (5-6 mins.)

Stir in parsley before serving.