Makes 6 servings. Difficulty
1 Tablespoon unsalted butter 1/2 cup onion, chopped 3 shallots, minced 3 garlic cloves, minced 1/4 cup dry white wine 16 ounces corn, divided 1 jalapeno pepper, roasted & diced 1 teaspoon fresh oregano, chopped 1 can diced tomatoes, drained 3 cups gf chicken stock 1 cup heavy cream 1 pound cod filet, diced 8 ounces crab meat 2 Tablespoons fresh cilantro, chopped Lime juice to taste Salt and freshly ground black pepper to taste
In a large saucepan, melt butter over medium heat. Add onions, shallots and garlic; sauteing until tender, about 5 minutes. Increase heat to medium-high. Add white wine and let simmer until reduced to nearly dry. Add half corn, roasted jalapeno pepper, oregano, diced tomatoes and chicken stock. Season to taste with salt and freshly ground black pepper. Simmer gently for 10 minutes. Puree soup in batches in a food processor or blender.
Return soup to saucepan. Whisk in cream, simmering gently over medium-low heat for 5 minutes. Add cod and remaining corn; simmer for 3 minutes. Add crab and continue to simmer for 2 minutes. Stir in cilantro. Adjust seasonings to taste with salt, freshly ground black pepper and lime juice.
To roast the jalapeno pepper, place pepper on a baking sheet directly under broiler. Broil, turning occassionally, until all sides are black. Transfer pepper to a bowl and cover with plastic wrap. Let sit for 10 minutes. Remove pepper and peel off blackened skin. Remove and discard seeds and stem.