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Dish Preparation

  • Bacon, finely-chopped 200.0 g
  • White Onions, finely minced 100.0 g
  • Garlic cloves, finely minced 20.0 g
  • Carrots, peeled and finely-minced 100.0 g
  • Celery, peeled and finely-minced 150.0 g
  • Potatoes, peeled small dice 150.0 g
  • Shrimp, peeled, small dice, seasoned 300.0 g
  • White Wine 200.0 ml
  • Clam or mussel meat, steamed, chopped, and seasoned 200.0 g
  • Fish fillet, cleaned, small dice, seasoned 200.0 g
  • Heavy Cream or Evaporated Milk 500.0 g
  • Fresh Thyme or Flat-Leaf Parsley 3.0 g
  • Ground White Pepper 2.0 g
  • Pernod 45.0 ml
  1. Dish Preparation

    • Heat a medium-sized (4 liter) sauce pot over medium to high heat
    • Render the bacon
    • Sweat the white onions and garlic, then add the carrots and celery
    • Add the shrimp
    • Deglaze the pan with white wine
    • Add the clam or mussel meat
    • Pour the diluted Knorr Cream of Corn Soup in and stir gently and continuously until it comes to a boil
    • Add the diced fish fillet
    • Add the cream and fresh thyme
    • Taste and adjust seasoning
    • Turn the heat off and add a splash of Pernod
    • Serve immediately