Ingredients
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- 2 tbsp olive oil
- 1 large onion, diced
- 4 cups corn kernels
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 handful fresh parsley leaves
- 2 bay leaves
- Fresh cracked black pepper
- 1 lb smoked haddock
Instructions
- Heat the olive oil in a large saute pan.
- Add the onion and saute until it begins to soften.
- Add the corn, cream and chicken broth, bay leaves and black pepper, bring to a boil the reduce to a simmer, cook until the corn is tender.
- Add in the smoked haddock and cook for 8-10 minutes, or until the fish is tender.
- Remove the fish and bay leaves, add the corn mixture along with the parsley into a blender or food processor, process until smooth.
- Stir the parmesan into the mixture, spoon onto a plate.
- Top with the smoked haddock, serve.