• 2 tablespoons olive oil
  • 1 large onion diced (about 1 1/2 cups)
  • Salt and pepper
  • 6 ounces chorizo diced
  • 1 pound yellow-fleshed potatoes peeled and cut in 1-inch cubes
  • 1 bay leaf
  • 6 cups chicken broth or water
  • 2 medium leeks white and tender green parts, diced (about 2 cups)
  • 1 pound smoked sablefish whitefish or smoked mackerel, in 1-inch chunks
  • 8 ounces piquillo peppers from a jar cut in 1/2-inch strips
  • 1 cup roughly chopped cilantro leaves and tender stems
  • Lime wedges for serving


  • Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
  • Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
  • Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
  • Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.


NYT Cooking
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