Smoky Fish Chowder

By á-47

Ingredients

• 8 oz. Spanish Chorizo, thin sliced
• 4 leeks, (white & green parts)cut into 1/2 moons
• 1 1/2 lbs. Yukon Gold potatoes (4 med.) cut into 1/2' pieces
• 1 28 oz. can diced tomatoes with juice
• salt and pepper
• 2 lbs. skinless firm white fish, cut into 2" pieces
• 1/2 cup chopped fresh flat leaf parsley

Preparation

Step 1

In a large pot, brown chorizo over medium heat (1-2 mins). Add leeks and cook, stir occassionally until beginning to soften (3-4 mins.)

Add potatoes, tomatoes with juice, 3 cups water, 3/4 tea. salt, 1/4 tea. pepper, cover and bring to a boil. Reduce heat and simmer until potatoes are just tender (10-12 mins.)

Add fish and simmer gently until opaque trhoughout (5-6 mins.)

Stir in parsley just before serving.