This velvety soup combines sweet corn with tender white fish, fresh lime and dill. Some of the corn is left whole, while a handful is toasted until golden and crisp for extra bite.
Corn gives this soup both flavour and texture. Blending most of the kernels with stock creates a rich base without needing much cream. A smaller portion is added whole later, so you get juicy bites of corn between spoonfuls of smooth soup. Corn is naturally sweet and mellow, which makes the lime an important counterpoint rather than just a garnish.
In the Netherlands, fresh corn on the cob is most readily available at the end of summer and in early autumn. Cut the kernels off the cob with a sharp knife, holding the cob upright on a cutting board. Frozen corn works well the rest of the year: the kernels have already been removed from the cob and don’t need to be thawed first for this dish. If using fresh corn, cook the kernels in the soup until tender before blending it.
The fish cooks directly in the hot soup over low heat. This keeps the pieces tender and means you don’t have to fry them separately first. Choose a firm white fish such as cod, pollock or hake, and cut it into pieces about three centimetres across so they cook evenly. Once the fish is added, keep the soup just below a simmer: a vigorous boil can make the pieces fall apart. The fish is ready when it is opaque and flakes easily.
A quick toast in a hot, dry frying pan firms up some of the corn kernels and gives them roasted edges. Pat thawed kernels dry first so they fry rather than steam. Spoon them onto the soup just before serving, or they’ll lose their crisp texture. Dill adds a gentle herby flavour that goes well with the fresh lime zest and juice. No dill on hand? Finely chopped parsley works too, though the flavour will be a little less pronounced.
Serve the soup as a main course with hearty bread, such as sourdough or a crusty baguette. An extra squeeze of lime at the table is handy for anyone who wants a brighter flavour. Cool leftovers quickly, cover and refrigerate, and eat them within two days. Reheat the soup gently until piping hot throughout; stir carefully to keep the fish pieces whole. It’s best to keep the toasted corn separate and add it at the last moment.
Heat a dry frying pan over medium-high to high heat. Toast 50 g corn for 4–6 minutes, until golden and lightly charred in places. Transfer to a plate and set aside.
Heat the olive oil in a large soup pot. Cook the onion over medium-low heat for 4 minutes, until soft. Add the garlic and cook for another 30 seconds.
Add 450 g corn and the stock. Bring to a boil, then simmer gently for 10 minutes. Blend the soup until smooth with an immersion blender. Stir in the cooking cream and the remaining 100 g corn, then season with salt and pepper.
Bring the soup to just below a simmer. Add the fish pieces and cook gently for 5–7 minutes, without letting the soup boil vigorously. The fish is ready when it is opaque and flakes easily.
Remove the pot from the heat. Stir the lime zest, lime juice and half the dill into the soup. Taste and add more salt, pepper or lime juice if needed.
Divide the soup and fish among four bowls. Garnish with the toasted corn and the remaining dill, and serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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