Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.
I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.
Prepared croutons, then rubbed them with raw garlic.
Rouille (garlic sauce).
That should be cheese, it’s my beloved sake kasu + miso.. (read here).
Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.
Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !
Reblogged this on GOURMANDE in OSAKA.