This pays respect to the classic American clam chowder which is made with cream of corn. We’ve put our own spin and a Middle Eastern twist on it —replacing the (non-kosher) clams with delicious sea bass and combining it with amba. The amba adds acidity and spice to the sweetness of the corn and pairs perfectly with the fish. We love the Galil amba brand.


Method:

• Place olive oil and shallots, thyme and oregano in a medium saucepan. Sweat them over a low to medium heat until very soft, stirring often to avoid browning.

• Add the corn, increase heat to medium hot and continue cooking, stirring, for 10 minutes.

• Add the cream, bring to a boil, then reduce to a low flame. Cook for 10 minutes, stirring occasionally, until the corn is very soft.