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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
28 ounce(s) can diced tomatoes |
1/2 cup(s) chopped flat-leaf parsley |
kosher salt and pepper |
4 leeks (white and green parts), cut into half moons |
2 pound(s) skinless firm white fish (halibut or cod), cut into 2-inch pieces |
8 ounce(s) spanish chorizo, thinly sliced |
1 1/2 pound(s) yukon gold potatoes, cut into 1/2-inch pieces |
Directions:
1. 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.
2. Add the potatoes, tomatoes (with their juices), 3 cups water, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
3. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
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