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Cream of Cornish By catch soup, coriander pesto

Lesser known Jewels of the Cornish sea, served in a light broth This recipe is an eccelectic blend of soft ingredients. The ultimate result is a deliciously fragrant soup blending the best of both the worlds, nourishing the livelihoods of hard working fishermen who deserve to get the best out of the trips they make to the sea in squalid conditions. Let's start a good meal revolution, by voting for the "By Catch of the day", using the power of our soup spoons.
Serves 50 taster portions Cook Time: 30 minutes

Ingredients:
2 Kg Cornish By catch fish variety (Ask your fishmonger for the By catch of the day) 1 Kg Frozen Sweet corn Kernels Black pepper Bay leaf Paprika powder 2 Kg Large potato 1 Kg carrots 1 Fennel 1 Kg White Onions 1 Bottle White wine 1/2 Packet butter 250g flour 2 Lit milk Salt to taste Coriander pesto

Preparation: Skin and chop the fish fillets into small pieces. In a medium saucepan, saut onion, bay leaf in butter until tender. Stir in flour until well blended. Add the fish, potatoes, fennel and carrots. Cook, covered, for about 15 minutes, until vegetables are tender. Add the white wine and boil it for 10 minutes to evaporate all the alcohol Gradually add milk, stirring constantly. Continue stirring and cooking until thickened. Serve hot with drizzles of coriander pesto and rustic bread.