Old Country Seafood Chowder

• From: California Olive Board

Ingredients

• 1 Tbs unsalted butter

• 2 cups chopped leeks (1/4-inch)

• 1 1/2 cups diced fennel (1/4-inch)

• 12 oz Yukon gold potatoes, diced (1-inch)

• 1/4 cup dry sherry

• 3 cups fish stock

• 1/4 cup heavy cream

• 1 1/2 lbs boneless, skinless cod, cut into 2-inch chunks

• 4 oz chopped smoked salmon

• 1 cup olives, whole, pitted

• 1/4 cup chopped dill

• 1 Tbs lemon juice

• 1 tsp hot sauce

This chowder will take you to New England with a creamy mix of seafood, potatoes and seasoning.

Directions

• Heat butter in a large saucepot over medium heat. Add leeks and fennel and cook for 2-3 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, smoked salmon and olives and simmer, covered, for 5 minutes. Remove from heat, season with dill, lemon juice and hot sauce. Serve hot.