Makes 6 servings.
Ingredients
2 tablespoons olive oil
4 ounces chopped chorizo sausage or diced salt pork
1 large onion, chopped
2 stalks celery, chopped
1/2 medium green bell pepper, deseeded and chopped
1/2 medium red bell pepper, deseeded and chopped
5 cups fish stock
2 medium Yukon Gold potatoes, peeled and diced
6-8 plum tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves (or use marjoram or oregano)
1 1/2 teaspoons Cajun spices, optional
2 slices lemon
1 pound cod, cut into chunks
16 shucked cherrystone clams, coarsely chopped
Salt and freshly ground black pepper, to taste
Directions
Heat the olive oil in a soup pot over medium heat.
Add the sausage and cook 3 to 4 minutes, stirring occasionally (cook the salt pork until crispy). Add the onion, celery and bell peppers and cook for another 4 to 5 minutes, stirring occasionally.
Add the stock, potatoes, tomatoes, parsley, thyme, Cajun spices, if used, and lemon.
Bring to a simmer, cover the pan and simmer for 30 minutes. Remove the lemon slices.
Add the fish and simmer for about 8 minutes. Scrub the clams, place them in a large pot and add one cup of water. Cover the pan and cook over medium-high heat for 2 to 3 minutes or until the shells open. Discard any that do not open. Add the clams to the soup. Cook for 1 to 2 minutes. Taste for seasoning and add salt and pepper to taste.
