Vegetable Bouillabaisse Recipe

This is the recipe of Chef Jonathan Bautista of CCA which was assigned to Issa Quintos during the Electrolux Wok-A-Holic Kitchen Star Grand Cook-Off Challenge.

This is a Grand Finals Recipe:

Vegetable Bouillabaisse

Egg plant, round slices 250 grams
Zucchini, round sliced 250 grams
Onion white, rings 200 grams
green bell pepper, mirpoix cut 200 grams
Red bell pepper, mirpoix cut 200 grams
Olive Oil for grilling (as needed)
Iodized salt, to taste
Crushed black pepper, to taste

Olive oil 5 Tbsp
White onion 75 grams
Crushed tomato, canned 5 cups
Water, as needed
Fresh thyme 5 grams
Capers 25 grams
Basil chiffonade 10 leaf
Iodized Salt, to taste
Ground black pepper, to taste

Garlic bread:
Unsalted butter, softened 200 grams
garlic, minced 150 grams
Focaccia bread, 15 lengthwise slices

Basil chiffonade 5 leaf
Pesto 5 Tbsp


For the vegetables
1. Season the vegetables with salt and pepper then drizzle with olive oil.
2. Grill the vegetables. Make sure not to burn and overcook it

For the sauce
1. Saute the onions and garlic. Add the crushed tomato then simmer until tomato is cooked
2. Add water
3. Simmer for a bit then add the capers, thyme and basil
4. Season with salt and pepper
5. Set Aside

For the garlic bread
1. Mix the garlic in soft butter
2. Spread the garlic butter in slices of Focaccia
3. Toast until crisp

To serve
1. Reheat the sauce
2. Dump in all the vegetables. Make sure not to overmix the stew
3. Season with salt and pepper

To plate
1. Pour the stew in a bowl then arrange the garlic bread in the plate
2. Garnish stew with fresh basil chiffonade, fresh thyme and pesto  

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