Smoky Fish Chowder

•  In a large pot, brown 8oz of Spanish chorizo over medium-high heat, 1 to 2 minutes
• Add 4 leeks (white and green parts), cut into 1/2-inch pieces, cook, stirring occassionally, until they soften, 3 to 4 minutes
• Add 1.5lbs of Yukon gold potatoes, cut into 1/2-inch pieces, 1 28oz cans of diced tomatoes, 3 cups water, 3/4tsp salt, and 1/4tsp pepper
• Bring to a boil
• Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes
• Add 2lbs skinless firm white fish, cut into 2-inch pieces
• Simmer gently, 5 to 6 minutes, until fish is cooked throughout
• Stir in parsley before serving