Smoky Fish Chowder Recipe

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8 ounces Spanish chorizo (cured sausage), thinly sliced

4 leeks (white and light green parts), cut into half-moons

1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces

1 28-ounce can diced tomatoes

kosher salt and black pepper

2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces

1/2 cup chopped fresh flat-leaf parsley

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