Bill Marchetti

Corn and baccala soup

Serves 6


1.25kg fresh corn
700g medium onions, fine dice
2 cloves garlic
50g butter
25ml virgin olive oil
350g soaked baccala1.5 litres fish stock


Sweat onion, garlic, corn and baccala in olive oil and butter.

Add boiling stock and simmer for 30 minutes.

Puree and pass through large strainer.

Serve in warm soup plates, swirl Laudemio extra virgin olive oil and sprinkle with black pepper

Corn and baccala soup