3 pts. Sopa Base
4 ears Fresh Corn
1 fl. oz. Grapeseed Oil
2 oz. Pepper, red bell, small dice
2 oz. Chile, poblano, small dice
2 oz. Onion, yellow, small dice
1 # Red Snapper, medium dice
TT Kosher Salt
TT Black Pepper
1 Tbsp. Cilantro, fresh, minced
1/2 tsp. Thyme, fresh, minced
1/2 tsp. Oregano, fresh, minced
1 Avocado, medium dice
6 Corn Tortillas, cut julienne and fried
1. Cut the kernels from the ears and saute with bell peppers, poblanos and onion for a minute or 2 in saute pan with oil.
2. Add Sopa Base, bring to a boil and reduce to a simmer.
3. Add red snapper and continue simmering until cooked (about 2 minutes or so)... season to taste with salt and pepper.
4. Ladle into bowl and garnish with fresh squeezed lime juice, fresh herbs, avocado and tortillas.
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