1 tsp. extra-virgin olive oil
1 onion, chopped
8 oz. fresh chorizo, casings removed
1 carrot, peeled and chopped
4 cloves garlic, sliced
3 medium Yukon Gold potatoes, peeled and chopped
1 can (15 oz.) fire-roasted diced tomatoes
4 cups chicken or vegetable stock
4 flounder fillets
Chopped parsley, for garnish.
In a large pot, heat the oil over medium heat.
Add the chorizo and cook, breaking it up into pieces, 6 minutes.
Transfer to plate.
Add the onion, carrot and garlic to the pot.
Cook, stirring occasionally, until vegetables soften.
Add the potatoes, tomatoes and stock; bring to a boil and reduce heat, simmer until potatoes are tender.
Stir in the chorizo.
Nestle fillets in the soup and simmer until fillets are opaque and flaky, 5 to 7 minutes.
Top with parsley and serve.
Serves 4 to 6.