Mexican corn-fish soup
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ingredients
150 g bacon 1 can sterilized corn 2 pcs potato 2 pcs young onion 6 pcs shrimps 100 g smoked salmon 600 ml broth 150 ml cream oil salt ground black pepper 4 pcs bay leaf any herbs
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I like to explore new flavours with soups. These often best characterise the world’s gastronomies and offer you the best of them. In this case, the dish pairs beautifully thanks to smoked salmon and bacon.
1.
Cut the bacon into smaller pieces. Put it in a pot with oil and fry together for a while.
2.
Add the young onions to it and when it is browned until it is glassy, put the potatoes in the pot. Sauté everything together, stirring regularly to keep the mixture from burning. Add salt, pepper and bay leaves.
3.
Now add the corn to the pot and add any herbs. Sauté it all for a while.
4.
Finally, add the prawns and simmer the soup base like this without stirring.
5.
Pour the stock over the mixture, bring it to the boil and then cook for about 15 minutes, until the potatoes are completely soft. Taste it again and add herbs and spices if necessary.
6.
Tear the salmon into smaller pieces and add to the soup. Take a couple of tablespoons into the cream, stir it and pour it into the soup. Simmer it for a while and serve.
7.
Serve the hot soup with a slice of salmon and sprinkle with herbs.
