Sweetcorn and Seafood Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Corn (precooked, vacuum-packed)
- 1 onion (peeled and diced)
- 21 ozs pork fillets (of your choice)
- ⅔ cup Prawn (peeled and prepared)
- 8 Scallop (shelled, without coral)
- 4 medium-sized potatoes (cooked the previous day, peeled and diced)
- 2 Tbsps clarified butter
- 1.333 cups fish stock
- 1.333 cups vegetable stock
- ⅜ cup dry white wine
- 4 tsps Vermouth
- 2 Tbsps chopped parsley
- salt
- peppers
Preparation steps
1.
Cut the kernels from the corn cobs with a sharp knife. Cut the fish fillets into bite-sized pieces. Roughly chop the prawns. Wash the scallops, pat dry and halve horizontally.
2.
Heat the clarified butter in a deep frying pan and fry the potatoes until golden brown. Take out of the pan and set aside. Add the onions to the pan and sweat until translucent in the fat left in the pan.
3.
Deglaze with the fish stock and add the vegetable stock, wine and vermouth. Bring to the boil and add the prepared seafood and the sweetcorn kernels. Return to the boil briefly and simmer for 5-7 minutes.
4.
Carefully stir in the fried potatoes and the parsley. Season to taste with salt and pepper, ladle into bowls and serve.
