Corn and Seafood Soup
by Irene

1 cup corn (fresh or frozen)
2 T olive oil
1 small onion, finely chopped
2 cloves of garlic, crushed
1 tomato, finely chopped
1/2 cup finely chopped green pepper
2 cups fish or chicken stock
1 cup dry white wine
1 tsp thyme
dash fennel
pepper to taste
1 lb shrimp, cleaned, shelled, deveined
1/4 lb firm white fish
1/4 lb red fish such as salmon
1 T butter

heat olive oil in heavy dutch oven. add onions, cook till soft. Add pepper, tomato, garlic and corn, cook for 5 mins, stir in stock, wine and seasonings, bring to boil, reduce to simmer, allow to simmer for 15 mins Add white and red fish, cook for 7 to 8 mins, till fish is flaking apart, stir in shrimp, cook just until pink and done. Remove from heat, stir in butter

serves 6

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