Blushing New England Fish Chowder with Cusk

Ingredients

• 1 teaspoon butter
• 1 tablespoon olive oil
• 2 ounces Spanish chorizo, skin removed and chopped
• 1 medium sweet onion, chopped
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 large Russet potato, scrubbed and cut into 1/2-inch dice
• 3 to 3 1/2 cups seafood stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup roasted red peppers, chopped
• 1 pound white flaky fish fillets (cod, cusk, haddock, hake, or pollock)
• 1/2 to 1 cups cream (or half-and-half, if you must)
• 2 tablespoons chopped chives (for garnish)

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