soup prep.
the finished soup.
ratatouille prep.
rataouille.
this is the tart before the chocolate ganache was poured on top.
fish soup:
1 fennel bulb, diced
2 leeks, sliced
3 carrots, diced
3 celery stalks, diced
2 large baby leaves
3 cloes garlic, sliced
2 T tomato paste
1 c wine
4 tomatoes, chopped
3 lbs fish (i used cod and sea bass)
1 pinch saffron
6 c liquid (combo of chicken stock and water
saute first six ingredients in olive oil until soft. add tomato paste, tomatoes, wine, and saffron. bring to boil. add fish and stock, simmer until fish is falling apart.
ratatouille:
4 small zucchini, sliced
3 yellow squash, sliced
1 large onion, slice (half rings)
1 red bell pepper, 1 yellow bell pepper, in strips
1 large eggplant, diced
3 tomatoes, diced
1 c fresh basil, ripped
1 T fresh thyme
2 T red wine vinegar
roast eggplant in a 400 degree oven, covered with foil, for about 20 minutes. set aside. saute onions until they begin to caramelize, then add bell pepper. allow them to caramelize together. add red wine vinegar, scraping up bits from sides and bottom of pan. simmer until liquid cooks off. set aside. saute zucchini and squash until soft. add tomatoes, cook until their liquid begins to simmer. add all other ingredients into the pot, along with the thyme. fold in basil before serving.
