Smoky Fish Chowder

Smoky Fish Chowder
 Hans Gissinger
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Serves 8
preparation
20
minutes
cooking
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
cup
chopped fresh flat-leaf parsley

Directions

  1. In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
  2. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
  3. Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
  4. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
  5. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 129
  • Protein 41 g
  • Carbohydrate 25 g
  • Sugar 4
  • Fiber 3 g
  • Fat 14 g
  • Sat Fat 5 g
  • Calcium 102
  • Iron 4
  • Sodium 856 mg
  • Cholesterol 71 mg
What does this mean? See Nutrition 101.

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