Portuguese Seafood Soup
In a large stockpot, add butter and chorizo. Saute until it renders its fat and begins to crisp. Add onion and garlic. Saute until softened and translucent; about 5 minutes. Add potatoes, tomato paste and fish stock. Bring to a boil, reduce heat and simmer for 15 minutes. Add Tabasco and season with salt and pepper, if necessary.