Seafood Chowder with Leeks and Black Olives

California Olive Committee
  • Yield: 6 servings


1tablespoon unsalted butter
2cups chopped leeks (1/4-inch)
1 1/2cups diced fennel (1/4-inch)
12ounces Yukon Gold potatoes, diced (1-inch)
1/4cup dry sherry
3cups fish stock
1/4cup heavy cream
1 1/2pounds boneless, skinless cod, cut into 2-inch chunks
4ounces chopped smoked salmon
1cup California Black Ripe Olives
1/4cup chopped dill
1tablespoon lemon juice
1teaspoon Tabasco sauce


  1. Heat butter in a large saucepot over medium heat. Add leeks and fennel and cook for 2 to 3 minutes until softened. Stir in potatoes, season to taste with salt and pepper and continue cooking for 2 more minutes. Pour in sherry, fish stock and cream and bring to a boil. Cover, turn heat down to low and simmer for 30 minutes until potatoes are breaking down. Add cod, salmon and olives and simmer, covered, for 5 minutes. Remove from heat, season with dill, lemon juice and Tabasco and serve hot.

Recipe courtesy of the California Olive Committee

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers