I'm a month or two behind on my favorite magazines. Over the weekend, I finally had a chance to sit down and read through the January issue of my favorite magazine, Real Simple. As a big fan of eating, I most look forward to the food and cooking sections. This recipe for a tomato-based fish chowder is out of this world, thanks to the addition of smoky, salty chorizo sausage. The leftovers are even better. Serve it up with a big hunk of whole grain ciabatta bread, if you want. I did.
Smoky Fish Chowder
from Real Simple January 2010
- 1/2 lb chorizo, thinly sliced
- 4 leeks (white and light green parts), cut into thin half-moons (don't forget to soak them in water after slicing, to get all the dirt out)
- 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces (leave the skin on)
- 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 (I used haddock)
- 1/2 cup chopped fresh flat-leaf parsley
- 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.These will cook down - it looks like a whole lot of leeks when you start.
- 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.If you're like me and cut the potatoes a little bigger, it will take about 15 minutes.
- Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Watch the fish! You don't want it to overcook.
- Stir in the parsley before serving.Taste the broth and season with more salt and pepper, if need. I didn't need to add anything additional.
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