Redfish Sopa Base

4 ears of corn
2 tablespoons grapeseed oil
1 tablespoon garlic, chopped
1 cup yellow onions, chopped
1 cup green bell peppers, chopped
1/2 cup poblano peppers, chopped
1 cup celery, chopped
1 1/2 gallons shellfish stock
1 bouquet garni
1/2 cup masa harina
4 fluid ounces water
2 tablespoons chili powder
1 tablespoon cumin
3 serrano peppers, chopped
3 tablespoons kosher salt
2 teaspoons black pepper
Servings: 6
1. Cut the corn kernels from the cobs. Reserve the corn and the cobs.

2. Heat the oil in a small stockpot. Add the garlic, onions, bell peppers, poblanos and celery. Cook, stirring occasionally, until lightly caramelized, approximately 8 to 10 minutes.

3. Add the shellfish stock, corn cobs and bouquet garni. Bring to a boil and reduce by half. Remove and discard the corn cobs.

4. Make a slurry with the masa harina and water. Add to the stock while whisking to prevent lumps. Stir in the chilli powder and cumin.

5. Add the serrano chiles, corn kernels, salt and pepper. Simmer for 5 minutes, remove from the heat and purée the base in a blender. Chill and reserve.


Yield: 3 pints