Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: THE NATIONAL CULINAR---------------------
Second Prize 1991-1992 1/4 c Green pepper, medium dice
-Stafford T DeCambra, CCE, 1 lb Potatoes, skin on, medium
-AAC Chefs de -dice
Cuisine Association of 2 ea Cloves garlic, minced
-Hawaii, Kona-Kohala 1 t Dried thyme leaf
-Chapter. 2 ea Ounces all-purpose flour
4 ea Ears fresh corn, cleaned 2 1/2 qt Strong fish stock, hot
2 ea Ounces butter 2 lb Smoked marlin, medium dice
1/4 c Onions, medium dice (or any other type of
1/4 c Celery, medium dice -smoked, firm fish)
1/4 c Leeks, medium dice 2 qt Heavy cream
1/4 c Carrots, medium dice 8 ea Ounces Grey Poupon Dijon
1/4 c Red pepper, medium dice -mustard

Method: Place cleaned ears of corn in smoker and smoke for 20 minutes
or until dark brown. Remove kernels from ears; set aside. In a heavy
8-quart sauce pot over medium heat, melt butter. Saute all
vegetables, except corn, along with thyme for about 3 to 5 minutes.
Add flour, stirring until well blended and evenly cooked, about 2 to
3 minutes. Remove from heat. Stir in hot fish stock and simmer for 10
minutes; add fish and heavy cream and simmer 5 minutes more. Finish
with Dijon mustard and smoked corn.

Submitted By SHERREE JOHANSSON On 10-16-94

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