Fish Corn Soup

Ingredients:

• 250 gms. tomatoes ripe
• 1 tbsp. sugar
• 1-1/2 cups water
• 1 bay leaf
• 1/4 tsp. cinnamon-clove powder
• 1/4 tsp. red chilli powder
• 1/4 tsp. cumin powder
• 2 tsp. butter
• 1/4 tbsp. plain flour
• 1 clove garlic
• 1 cup flaked and cooked fish
• 1 cup tender corn kernels
• 1 spring onion, finely chopped
• 1 tbsp finely chopped parsley
• 2 tbsp finely grated paneer
• salt as per taste
• 2 cups fish stock

Method:

• Pressure cook the tomatoes (about 2 whistles suffice).
• Blend till smooth. Strain to remove seeds and peels.
• Heat 1 tsp butter in a pan, add the bay leaf, garlic (whole) and fry for a few seconds.
• Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
• Add the flour paste, stirring continuously, bring to a boil.
• Add the seasoning, salt and sugar. Simmer for 5-7 minutes, keep aside.
• In a pan, heat 1 tsp butter, simmer corn till soft.
• Add spring onion, fish and parsley, simmer for 5 min.
• Add fish stock and bring to boil. Add tomato soup and paneer.
• Boil it for 10 mins. Serve hot with bread croutons, a swirl of fresh cream, and pepper.