Cod “Stew” with Chorizo, Leeks & Potatoes | The Kitchen Scout

Ingredients

• 2 small leeks or 1 large leek
• 6 ounces chorizo
• 1 pound red potatoes, scrubbed and cut into 3/4 inch cubes
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 28-ounce can diced tomatoes, with their juices
• 1 1/2 cups water
• 1/2 cup dry white wine
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/4 - 1 1/2 pounds cod or halibut fillet, cut into 4 pieces
• Lemon juice