Roasted vegetable bouillabaisse
The soup broth is a heady mixture of tomatoes, saffron, herbs and spices. All these are simmered together until this brilliant rich broth emerges!
SERVES
6
Ingredients
Broth
- 2 leeks, whites only, chopped
- 2 bulbs fennel, chopped
- 2 ripe red tomatoes
- 1 celery root, peeled and chopped
- 1 parsnip, peeled and chopped
- 3 cloves garlic, peeled and gently crushed
- 2 tablespoons (30 ml) olive oil
- Salt and white pepper, to season
- 2 teaspoons (10 ml) saffron
- 1 cup white wine
- 4 quarts (3.8 L) water
- 6-x 6-inch (15 x 15 cm) kombu (sea kelp)
- 1 tablespoon (15 ml) white wine vinegar
- 2 oranges, juice
Veggies
- 2 cups (470 ml) rehydrated dried morel mushrooms
- 2 green zucchinis, seeded
- 2 bunches asparagus, tips only
- 2 white endives, cut into petals
- 2 tomatoes, cut into wedges
- 1 white onion, cut into petals
- Extra virgin olive oil, salt, and pepper to season
- Fennel fronds, to garnish
Directions
Broth
- Preheat the oven to 400° F (205° C).
- In a large bowl, combine the leek, fennel, tomatoes, celery root, parsnip, and garlic.
- Drizzle all with oil, season with salt and white pepper, toss to combine and coat the veggies.
- Spread the dressed veggies on a large tray in an even, single layer.
- Bake for 20 minutes until starting to colour, then stir and broil for a few more minutes until evenly roasted.
- Scrape all into a large soup pot and add the saffron, white wine, water, and kombu, bring to a simmer, and cook for about one hour, until veggies have broken down nicely.
- Remove kombu, blend the broth until smooth, then pass through a fine-mesh strainer.
- Finish with white wine vinegar and orange juice.
- Return to heat and keep warm while assembling the garnish.
Veggies
- Preheat the oven to 425 F (220 C).
- Prepare a selection of neatly cut morel mushrooms, zucchini, asparagus tips, tomato wedges, and endive and sweet onion petals.
- Toss the tomato and zucchini with olive oil, and season with salt and pepper. Spread in an even layer on a baking sheet and roast for 10 minutes, until crisp tender. Keep warm.
- Toss the mushroom, asparagus, and onion petals with olive oil, salt, and pepper and spread an even layer on another baking sheet, roast for five minutes, until crisp-tender. Keep warm.
- Portion the warm broth into serving bowls and arrange a selection of the warm roasted veggies and endive petals over the tops.
- Garnish with extra-virgin olive oil and fennel fronds. Serve and enjoy!
