Fish with corn casserole

07128 FISH STEW with CORN ingredients: 4 fillets of sole already cleaned, 4 Red Snapper fillets, 200 g of clams, 100 g already shelled shrimp, 1 bottle of sweet corn extrafino, 2 carrots, 2 leeks, 1 stalk of celery, 50 g butter, 1 tablespoon of flour, 2 tablespoons cream, 3 tablespoons dry white wine, salt.

Cook the corn the copious amounts of water for about 4 minutes.

Drain and keep aside.

Clean the vegetables and cut them into strips and saute with 25 g of butter; Add 1/4 l of water flavored with salt and cook until the vegetables are cooked.

then drain and keep aside.

Cook the fish and crayfish in previous broth to 10 minutes.

Filter the broth and clams steamed open then deprive of the shell.

Browned the flour in butter, add the broth (about 1 l), wine and cook for 10 minutes, stirring occasionally.

Add to all the fish broth, vegetables, corn and then remove from heat and stir in the cream.

Serve.