Vegetable Bouillabaisse

Vegetable Bouillabaisse


  • Chayote

  • Kalabasa / Squash

  • Beets

  • Radish

  • Potato medley

  • Poaching Ingredients

  • Sake

  • Mirin

  • Sugar white

  • Peppercorn

  • Bayleaves

  • Garlic

  • Celery

  • Onion

  • Thyme

  • Sauce Ingredients

  • MINOR’S® Reduced Vegetable Stock

  • Water

  • Garlic

  • Fennel

  • Saffron

  • White wine

  • Lemon juice

Build It

  1. In a medium saucepan combine all poaching components water, sake, mirin, sugar, peppercorn, bay leaves, garlic, celery, onion, thyme, vinegar, fennel seeds. Bring to simmer then poach (separately) Chayote, Radish, Kalabasa, Beets, Potato.
  2. Make the Bouillabaisse sauce: In a small saucepan set in medium heat, add the olive oil sauté fennel, garlic, saffron until translucent, add about half of white wine then drink the rest of the wine. let it simmer for a few minutes. Then add water, vegetable reductions bring it to a boil to simmer then season with lemon juice and S+P. add slurry to thicken if needed.
  3. Assemble: Place the poached veggies into the center of the plate or bowl then pour the Bouillabaisse sauce over/around veggies garnish with micro cilantro.