Busters Recipes

Old Country Seafood Chowder

1 Tbsp. 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 California Ripe Olives, whole, pitted
1/4 cup Chopped dill
1 Tbsp. Lemon juice
1 tsp. Tabasco sauce

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 California Ripe Olives and simmer, covered, for 5 minutes. Remove from heat, season with dill, lemon juice and Tabasco and serve hot. Serves 6. * Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.