Here is another great late summer dish utilizing sweet corn; that is something I just can't get enough of.   Of course I have to put my twist on things and use what I have available.  I made this corn soup with a bit of north african flavor and it ended up being a bit spicy for some of the guests I was serving.  I had this tomato soup already made so i decided to combine the both together in the bowl to tame down the spiciness a bit.  The combination was absolutely perfect! Everyone absolutely loved this dish.  I paired the rest of the dish with summer vegetables and perfectly seared sea bass.  Here is the recipe I hope you enjoy it  

1 1/2 lb sea bass cut into 4 oz pieces
salt to taste
2 tbsp of olive oil
5 tbsp of coriander seed coarse ground

Corn Soup
1 small onion
3 cloves of garlic
2 small yukon potatoes
2 yellow cayenne peppers
4 ears of corn off the cob keep the cobs
1 tsp of cumin
1 tsp of ras al hanout
pinch of saffron threads
6 cups of chicken stock
1/2 cup of half and half
2 tbsp of butter and olive oil
salt to taste

Tomato soup
1 onion sliced
3 garlic cloves sliced
pinch of red pepper flakes
8 leaves of basil
10 heirloom tomatoes
2 cups of water
3 tbsp of olive oil
salt and pepper to taste

3 corn grilled
1 cup of small diced cucumber
1 leek small diced
1/2 cup of blanched sugar snap peas
2 tbsp of olive oil
salt and pepper

chive oil see recipe
breakfast radish sliced thin

For the Corn soup,

In a medium size soup pot on medium heat add butter, oil, onions, garlic, and a pinch of salt.  Cook for 2-3 minutes until the onions have softened (try not to let them get color).   Then add cumin, ras al hanout, saffron, and cayenne peppers.  Cook for another 2 minutes and then add the chicken broth, potatoes, corn, and a tsp of salt.  Bring to a boil and then turn down to a simmer.  Cook for 20-25 minutes until the potatoes are tender.  Then pour in batches if need be into a vita mix and puree until smooth; add a little half and half while blending to give it a creamy texture if desired.  Season with salt and keep warm.

For the Tomato soup

In a medium size soup pot on medium heat add oil, onions, garlic, pepper flakes, and a pinch of salt.  Cook for 3 minutes and then add tomatoes, water, and 2 tsp of salt.  Bring to a boil and cover, turn down to a simmer and cook for about 30-40 minutes.  Then pour into a vita mix with fresh basil leaves.  Adjust seasoning with salt and pepper. ( you can also add a little half and half here if you desire). Keep warm and set aside. 

To finish,

In a large saute pan on medium heat add oil.  Take sea bass and season with salt and coarse coriander.  Place the sea bass fillet side down (the side seasoned with the coriander and salt). Season the bottom side of the fillet with salt now too.  Cook for 6-7 minutes on the one side. The fish should be cook almost all the way through on the one side.  Then turn over and cook for 1 more minute.  Turn off the heat.  Meanwhile In a small saute pan, add 2 tbsp of oil, leeks, and pinch of salt.  Cook for 2 minutes on medium heat and then add corn, cucumbers, and snap peas.  Cook for another 2 minutes and season with salt and pepper.  Set aside and keep warm. In a large bowl add a ladle full of each soup.  Then add a few spoonfuls of the warmed vegetables.  Then take the fish out and lay it on top of the vegetables. Finish with the oil and radish.  Serve and enjoy!

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