Name: Hearty Fisherman's Stew
Total time: PLACEHOLDER
Ingredients: 2 tablespoons olive oil; 1/2 pound Spanish-style chorizo sausage, cut into 1/2-inch pieces; 2 leeks, sliced thin; 1 red bell pepper, seeded and cut into thin strips; 4 cloves garlic, minced; 1/2 cup white wine; 2 (14.5-ounce) cans diced tomatoes; 1 (8-ounce) bottle clam juice; 1 (14-ounce) can cannellini beans, drained, rinsed, and lightly mashed with fork; Salt and pepper; 1 1/2 pounds firm, thick boneless white fish fillets, cut into 2-inch chunks; 1/3 cup chopped fresh parsley leaves

Why This Recipe Works

In our Hearty Fisherman’s Stew recipe, spicy, garlicky chorizo lends invaluable richness to the soup. Cooking the wine until the volume is reduced by half removes the bitter bite of the alcohol. Adding the fish once the stew is nearly done ensures it does not overcook, and yields a simple, thick Fisherman’s Stew in which the flavors of pork and fish shine through.

Before You Begin

Cod is our favorite fish in this stew, but halibut and swordfish are also good choices. Use only the white and light green parts of the leeks. Slice leeks in half lengthwise, wash well, and then cut crosswise into thin slices. If you can’t find chorizo, use hot Italian sausage. Serve this stew with thick slices of crusty bread.

Instructions

Heat oil in Dutch oven over medium-high heat until just shimmering. Add sausage and cook until browned, 5 to 7 minutes. Add leeks, red pepper, and garlic and cook until soft, about 5 minutes. Add wine and simmer until reduced by half, about 1 minute. Add tomatoes, clam juice, and beans. Bring to boil, reduce heat to maintain gentle simmer, and cook, uncovered, for 10 minutes to blend flavors. Season with salt and pepper.

Gently stir in fish and parsley, cover, and simmer until fish is cooked through, about 5 minutes. Serve.