Smoky Fish Chowder
Serves 8|
Hands-On Time:
20m
|
Total Time:
30m
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
- 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, ¾ teaspoon salt, and ¼ 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.
Nutritional Information
- Per Serving
- Calories 406Calories From Fat 129
- Protein 41g
- Carbohydrate 25g
- Sugar 4
- Fiber 3g
- Fat 14g
- Sat Fat 5g
- Calcium 102
- Iron 4
- Sodium 856mg
- Cholesterol 71mg
What does this mean? See Nutrition 101.
Quick Tip
Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in
your supermarket, use bacon instead.
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