Smoked Fish and Potato Soup with Chorizo

NY Times, 12/9/15 by David Tanis

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 (any kind of smoked fish can be used: whitefish, sturgeon, haddock, even eel or smoked mussels)
• 8 ounces piquillo peppers from a jar, cut in 1/2-inch strips (Spanish)            
• 1 cup roughly chopped cilantro leaves and tender stems
• Lime wedges, for serving

(6 servings)

                   

Preparation

1. 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.
2. 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.
3. Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
4. Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.

Tip

• Since the soup is made from smoked fish, it will keep refrigerated, and actually improves in flavor upon reheating.