Portuguese Fish Stew
"This soup's selling points are its gutsy rusticity, its ease of preparation and its affordability compared to the expense that so many fish soups can run up. It's great for all those little-known white fish fillets that greet us on the slab in the name of sustainability, which can be a deterrent when they don't come with a reference. You are unlikely to go wrong with this soup, so it's a good time to try it out. Dish it up with hearty slabs of grilled, coarse-textured bread, splashed with olive oil. ..."
INGREDIENTS
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3 ripe plum tomatoes
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7 ounces Savoy cabbage
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2 tablespoons extra virgin olive oil
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7 ounces chorizo sausage (cooked or uncooked)
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2 pounds new potatoes
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1/2 cup white wine
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6 cups fish stock
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2 pounds mixed white fish fillets
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extra virgin olive oil and coarsely chopped cilantro, for serving
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