Salmon, Asparagus, Sweetcorn & Chorizo Broth – Sabato

Ingredients

• 100g shallots, peeled and chopped
• 80-100g chorizo rojo, thinly sliced
• 1L chicken stock
• 1 bay leaf
• 200g fresh salmon, diced into cubes
• 2 Tbsp Colonna lemon infused extra virgin olive oil
• Salt
• ½ bunch asparagus or a handful of green beans, trimmed, blanched and sliced
• ½ cup Quisardegna fregola, cooked al dente (approximately 12 minutes)
• 1 corn cob, roasted in the oven, kernels cut off
• A handful of chives, chopped