In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 6 ounces of diced chorizo and cook until lightly browned, about 2-3 minutes, turning occasionally for even cooking. Once browned, remove the chorizo with a slotted spoon and set aside, leaving the oil infused with its smoky flavor.

Lower the heat to medium and add one chopped medium sweet onion, one large sliced leek, and three medium diced Yukon Gold potatoes to the same Dutch oven. Season with a pinch of kosher salt, stirring occasionally. Sauté for 8-10 minutes until the vegetables are softened and the onion is translucent.

Stir in three minced cloves of garlic, one tablespoon of tomato paste, and one teaspoon of smoked paprika. Cook for 1-2 minutes until the garlic becomes fragrant and the spices darken slightly.

Pour in ⅓ cup of dry white wine, scraping the bottom of the pot to release any browned bits. Allow the mixture to simmer for 1-2 minutes.

Add one 14.5-ounce can of diced tomatoes, the browned chorizo, and three cups of fish stock to the pot. Then add a generous pinch of saffron threads, three sprigs of fresh oregano, and one bay leaf. Bring to a boil, then reduce to a simmer for 4-5 minutes.

While the broth is simmering, pat 1½ pounds of firm white fish dry and season with kosher salt, freshly ground black pepper, and the zest of one lime. Nestle the seasoned fish into the simmering stew, ensuring it’s submerged. Cover the pot and cook for 5-7 minutes.

Once the fish is cooked, carefully discard the oregano sprigs and bay leaf from the pot. Adjust seasoning as needed. Ladle the stew into bowls, garnishing with fresh parsley or cilantro.