8 ounces Spanish chorizo (or other cured sausage), thinly sliced
4 leeks (white & light green parts) cut into half moons
1-1/2 pounds 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 cup chopped fresh flat-leaf parsley
Instructions
In a large pot, brown the sausage over medium-high heat, 1 to 2 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
Add potatoes, tomatoes (with their juices), 3 cups water, 3/4 tsp. salt and 1/4 tsp pepper; cover and bring to a boil. Reduce heat and simmer until potatoes are just tender, 10 to 12 minutes.
Add fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in parsley before serving.
Originally Submitted
12/18/2010
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