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