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.

• Add the amba, and season with salt and pepper to taste.

• Blitz while warm either using a stick blender or in a food blender. Then pass it through a fine-mesh sieve to get rid of the skins and bits and produce a smooth sauce.

• For the fish: when you’re ready to serve, pat the fish fillets dry, and season well with salt and pepper. Add a glug of olive oil to a large frying pan over medium heat.

• When the oil is hot, place the fish in the pan, skin down (be careful – it will sizzle!) and cook for 2-3 minutes on each side. Flip when the skin is crisp and cooked through.

• Serve immediately on a generous serving of the amba corn cream, garnished with fresh parsley.