Chorizo-Cod-Potato Stew - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, thinly sliced in half, and sliced into half moons
4 garlic cloves, chopped
salt
black pepper
1 cup dry white wine
1 (14 ounce) can diced fired-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 1/2 lbs fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley

Preparation

Preheat a soup pot over med-high heat with the oil.
Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
Add in the potatoes; continue to cook for 2 minutes.
Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
Add in the white wine and cook for 3 minutes.
Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
Finish the soup with the parsley; taste for seasonings and serve.