A mix of seafood, spicy sausage, and vegetables give this fish chowder a rich, coastal flavor that suggests the soup’s been simmering on the stove for hours. In reality? This dinner’s on the table in 30 minutes. You’ll brown the chorizo, then add the leeks, potatoes, canned tomatoes, a few cups of water, and salt and pepper. After that base boils a bit, you’ll add two pounds of white fish (chopped into two-inch pieces) and simmer until the fish is cooked through. Garnish each bowl with chopped fresh parsley, and dig in. Serve alongside crusty bread to soak up that broth.