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