smoky fish chowder

We need to eat more fish. So I keep looking for fish recipes. I think this one is a keeper. And my husband says it is because it contains sausage.

smoky fish chowder
adapted from Real Simple, January 2010

prep time: 20 minutes; total time: 30 minutes; serves: 4

4 oz Spanish chorizo or any sausage
2 leeks (white & light green parts)
¾ pounds Yukon gold potatoes, about 2 medium
1 28-oz can diced tomatoes
salt & pepper
smoked paprika
1 pound frozen cod pieces
¼ cup fresh 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, about 3 to for minutes.

Add the potatoes, tomatoes (with their juices), 1 ½ c water, ½ t salt, ½ t pepper, cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, about 10 to 12 minutes.

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

If you have more time – cook longer after adding potatoes. After adding and cooking fish, remove pot from heat and let sit 15 minutes. Taste and adjust seasoning. Reheat if necessary before serving and adding parsley.