Sunday, November 21, 2010

Tilapia, Ancho Chile and Roasted Corn Soup

This is a nice, mild, Southwestern flavored soup!
     Dried ancho chile is a very mild and flavorful pepper.  The flavor of anch is like rich raisons and mild dried pepper.  Tilapia is an abundant farm raised white fish.
     Recipe:  Simmer a seeded, diced dried ancho chile pepper with 1 cup of water over low heat, till the dried chile pepper is reconstituted. 
     Remove the soft ancho chile from the broth.  (Save the ancho chile broth.)
     Heat a sauce pot over medium heat.
     Add a small splash of olive oil.
     Add about 1 tablespoon each of finely diced carrot, celery and onion.
     Add 1 minced garlic clove.
     When the onions turn clear, add enough light shrimp broth for a bowl of soup..
     Add the diced ancho chile and its broth.
     Add sea salt and black pepper.
     Add a pinch of cumin. 
     Gently boil the soup, till the vegetables become tender.
     Shuck an ear of sweet corn.
     Cut the ear of corn in half. 
     Roast half of the ear of corn in a dry hot pan or an open flame, till the tips of the corn kernels become caramelized.
     Cut the roasted corn kernels from the cob and add them to the soup.
     Heat a saute pan over medium high heat.
     Add a small splash of vegetable oil.
     Place a 3 to 4 ounce tilapia filet in the pan.
     Sear the tilapia till it is lightly browned on both sides. 
     Remove the tilapia from the hot pan.
     Chop the tilapia filet into small pieces and add them to the soup.
     Make a blonde roux with equal amounts of flour and butter in a sauce pot while constantly stirring over medium heat.  When the roux emits a light hazelnut aroma, then it is done cooking. 
     Add a little bit of the roux at a time to the hot soup broth while stirring till the soup becomes a medium thickness.
     Add a small splash of cream.
     Add a small splash of milk.
     Stir the soup as it heats.
     The soup should be a medium thin consistency.
     Simmer the soup and stir it occasionally for 5 minutes. 
     Ladle the soup into a soup bowl.
     Garnish:  Sprinkle a little bit of thin sliced scallion over the soup.
     Float three small trimmed Italian bread half slices on the center of the soup.
     Squeeze a few drops of lime juice on the bread slices.
     Garnish the floating bread with a thin lime slice.
     This soup has a classic ancho and roasted corn flavor!  The tilapia is seared to release more flavor.  The few drops of lime on the bread slices adds an interesting touch of refreshing flavor.  This is a very nice summer evening soup!  ... Shawna

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