Hans Gissinger
Hands-On Time
20 Mins minutes
Total Time
30 Mins minutes
Yield
Serves 8

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.

How to Make It

Step 1

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.

Step 2

Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Step 3

Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.

Step 4

Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Step 5

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

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Ratings & Reviews

/5
Reviews
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