Corn Soup with Seafood

Ingredients

• 4 Corn (vacuum packed, cooked)
• 1 Onion
• 600 g Fish fillet (as desired)
• 100 g Iceberg crab (ready to cook)
• 8 Scallops (ready to use without coral)
• 4 medium potatoes (from the day before, cooked)
• 2 EL Butterclarified fat
• 300 ml fish stock
• 300 ml Vegetable broth
• 100 ml dry white wine
• 20 ml Vermouth
• 2 EL chopped parsley
• salt
• pepper

Instructions

1. 1.

   Cut kernels from corn cobs with a sharp knife. Peel and dice onion. Cut fish fillets into bite‑size pieces. Roughly chop shrimp. Wash scallops, pat dry and cut horizontally in half. Peel potatoes and dice them. Heat clarified butter in a deep pan and fry potatoes until golden brown. Remove and set aside.

2. 2.

   Sauté onions briefly in remaining fat until translucent. Deglaze with fish stock and add vegetable broth, wine, and vermouth. Bring to a boil, then add seafood and corn kernels. Simmer for 5‑7 minutes. Gently fold in roasted potatoes and parsley. Season with salt and pepper, serve in bowls.