he mildness of the cod gets a wonderful punch from spicy chorizo.

SERVES 4

INGREDIENTS

• 2 small leeks (or 1 large)
• 6 oz. chorizo
• 1 lb. red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch cubes
• Kosher salt and freshly ground black pepper
• 1 Tbs. olive oil
• 3 cloves garlic, minced
• 1 28-oz. can diced tomatoes, with their juices
• 1/2 cup dry white wine
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lb. cod fillet, cut into 4 equal portions

INSTRUCTIONS

1. Trim off the root, the dark greens, and most of the light green parts of the leeks. Chop the leeks into 1/2-inch pieces and rinse thoroughly to remove all the grit. Cut the chorizo in half lengthwise and slice into half-moons about 1/8 inch thick.
2. Put the potatoes in a large saucepan and cover with cold water by 1 to 2 inches. Salt the water, cover partially, and bring to a boil over high heat. Reduce the heat as needed and boil until the potatoes are tender, 10 to 15 minutes; drain. While the potatoes cook, heat the oil in a large pot (choose one that’s wide enough to hold the fish in a single layer) over medium heat for 1 minute. Add the chorizo and leeks and cook, stirring occasionally, until the chorizo has browned slightly and the leeks are soft, about 6 minutes. Add the garlic and cook for 1 minute.
3. Stir in the tomatoes and their juices, the wine, 1 1/2 cups water, and 1/2 tsp. salt. Bring to a boil over high heat. Partially cover the pot, reduce the heat to medium, and simmer for 15 minutes. Add the potatoes, season with salt and pepper, and stir in half of the parsley. Season the cod with salt and pepper, set the fillets on top of the stew, cover, and simmer until just cooked through, 6 to 8 minutes.
4. Using a wide spatula, carefully transfer the cod to shallow soup bowls (the fillets may break apart). Spoon the stew over the cod and serve immediately, garnished with the remaining parsley.

CHOOSING CHOIZO:

• Chorizo is a spicy pork sausage that hails from Spain, though many countries with a history of Spanish colonization have their own versions as well. Consisting primarily of pork, pimentón, and garlic, this dry-cured sausage adds a meaty note to stews, pastas, and eggs. Some hard and dry chorizos are fully cured and ready to eat. Others are meant to be cooked before eating, like the links in the cod stew above. When shopping, take a look at the label. If there are cooking instructions, it’s likely that the chorizo shouldn’t be eaten raw. Also note its position in the store. If it’s in the cheese or deli case, it’s probably ready to eat. If it’s in the meat case, it’s probably meant to be cooked.

NUTRITION INFORMATION PER SERVING:

• 490 CALORIES | 37g PROTEIN | 38g CARB | 21g TOTAL FAT | 7g SAT FAT | 11g MONO FAT | 2g POLY FAT | 85mg CHOL | 1,340mg SODIUM | 6g FIBER