Smoky Fish Chowder Recipe | Real Simple Recipes

By DrChef

Hands-on time: 20 minutes
Total time: 30 minutes

Ingredients

• 8 ounces Spanish chorizo (cured sausage), thinly sliced
• 4 leeks (white and light green parts), cut into half-moons
• 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
• 1 28-ounce can diced tomatoes
• kosher salt and black pepper
• 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
• 1/2 C chopped fresh flat-leaf parsley

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the potatoes, tomatoes (with their juices), 3 cups water, teaspoon salt, and teaspoon pepper; cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.