South Coast Portuguese Fish Chowder

Name: South Coast Portuguese Fish Chowder
Ingredients: 2 tablespoons olive oil; 2 dried bay leaves; 3 cloves garlic, finely chopped (1 tablespoon); 2 medium onions (14 ounces), cut into 3/4-inch dice; 1 green bell pepper (6 ounces), cut into 1/2-inch dice; 1/4 teaspoon ground allspice; 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick; 4 cups fish stock, chicken stock, or water (as a last resort); 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice); 6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick; Kosher or sea salt and freshly ground black pepper; 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed; 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup); 2 tablespoons coarsely chopped fresh Italian parsley