SMOKED FISH AND POTATO SOUP WITH CHORIZO

Smoked Fish and Potato Soup With Chorizo image

This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.

Provided by David Tanis

Categories soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
6 ounces chorizo, diced
1 pound yellow-fleshed potatoes, peeled and cut in 1-inch cubes
1 bay leaf
6 cups chicken broth or water
2 medium leeks, white and tender green parts, diced (about 2 cups)
1 pound smoked sablefish or smoked mackerel, in 1-inch chunks
8 ounces piquillo peppers from a jar, cut in 1/2-inch strips
1 cup roughly chopped cilantro leaves and tender stems
Lime wedges, for serving

Steps:

Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1270 milligrams, Sugar 8 grams