Smoky Fish Chowder

I tried another one pot dinner from 'Real Simple' magazine. Josh was skeptical of the ingredients and especially the fish part of the dish. However, it turned out so delicious that he devoured his portion and Justin ate a huge bowl as well. The trick is to use a very mild fish - I used cod, although halibut would work just as well.

Don't make it in a crock pot. The long cook time will ruin the fish. I think it took me all of 30 minutes to put together from chopping the veggies until it was hot and ready to eat.

Enjoy!

Smoky Fish Chowder
Real Simple Magazine January 2010

8 oz. Chorizo sausage, sliced thin
2 leeks, thinly sliced
1 1/2 lbs Yukon potatoes, cut into 1/2" pieces
28 oz. can diced tomatoes
2 lbs. firm white fish, cut into 2" pieces

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 4 minutes.

Add the potatoes, tomatoes with their juices, 3 cups of water, salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes.