3 ripe plum tomatoes
7 ounces Savoy cabbage, outer leaves removed
2 tablespoons extra virgin olive oil
7 ounces chorizo sausage (cooked or uncooked), skinned, and cut into chunks
2 pounds new potatoes, peeled and cut into 1/2 inch dice
1/2 cup white wine
6 cups fish stock
sea salt and black pepper
2 pounds mixed white fish fillets, skinned and cut into 1-inch pieces
extra virgin olive oil and coarsely chopped cilantro, for serving