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.

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