Red Snapper Chowder

Ingredients:
1 large leek, white and pale green part only
1/2 lb. red snapper fillets, cut crosswise into 1 1/2 inch wide strips
1/2 tsp. salt
1 Tbs. olive oil
1 large clove garlic, minced
1/2 tsp. ground coriander
1/8 teaspoon cayenne
1 large boiling potato
1 16-ounce can whole tomatoes
1 1/4 cups chicken broth
2 Tbs. fresh orange juice
1 Tbs. minced fresh parsley leaves
1/4 tsp. freshly grated orange zest

Preparation:
Cut leek crosswise into 1/2 inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.

In a bowl, toss snapper gently with salt and chill, covered.

In a saucepan, cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.

Peel potato and cut into 1/4 inch cubes. To leek add potato, tomatoes with juice, the chicken broth, and orange juice, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes. Serves 2 generously as a main course.