Smoky Fish Chowder

Community Recipe from AllenD. July 2010.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 28-ounce can(s) 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

Preparation

  1. 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. 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. 3. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoky Fish Chowder Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy