Smoky Fish Chowder

smoky-fish-chowder
Photo by  Hans Gissinger
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 406 calories
    • Calories 129 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 71 mg
    • Sodium 856 mg
    • Protein 41 g
    • Carbohydrate 25 g
    • Sugar 4
    • Fiber 3 g
    • Iron 4
    • Calcium 102
  • January 2010

Ingredients

  1. Check 8ounces Spanish chorizo (cured sausage), thinly sliced
  2. Check 4 leeks (white and light green parts), cut into half-moons
  3. Check 1 1/2pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
  4. Check 1 28-ounce can diced tomatoes
  5. Check kosher salt and black pepper
  6. Check 2pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
  7. Check 1/2cup 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.