Cuban Corn & Seafood Soup
Serves 4
- 2 tbsp butter
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 lb (500 g) frozen corn kernels
- 1/4 lb (125-g) piece of pumpkin, peeled and cut into chunks
- 1 waxy potato, cut mto chunks
- 1 mild, fresh red chili, cored, seeded, and chopped
- 5 cups (1.25 liters) fish, chicken, or vegetable stock
- 1 cup (250 ml) strained tomatoes
- 1 bay leaf
- 1/4 tsp dried thyme
- salt and black pepper
- 1/2 lb (250 g) firm whitefish, cut into large chunks
- lime wedges to serve
STEPS :
- Melt the butter in a large pan, add the onion and garlic, and cook gently for a
few minutes until soft but not browned. Add the corn, pumpkin, potato, and chili,
and cook, stirring occasionally, for 5 minutes.
- Add the stock, tomatoes, bay leaf, thyme, and salt and pepper to taste, and bring
to a boil. Simmer, uncovered, stirring occasionally, for 15 minutes or until the
pumpkin and potato pieces are just tender.
- Add the fish to the soup, and heat through gently, cooking just until the chunks
become opaque.
- Remove the bay leaf and discard. Taste for seasoning. Serve the soup immediately,
accompanied by wedges of lime.
* * * Cook's know-how * * *
Any firm whitefish or shellfish may be used in this soup. Be careful not to overcook
the pieces of fish or they will disintegrate.
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