A Unique Take on Grilled Cheese & Tomato Soup
This recipe was the winner of the 2023 Wilson Iron Chef competition!
Ingredients
Bouillabaisse (soup/stew):
- Cod
- Mussels
- Clams
- Shrimp
- Fennel
- Tomatoes
- Onion
- Saffron
- Orange Peel
- Thyme
- Clam Juice
Tartine (open-faced sandwich):
- Grilled Sourdough Bread
- Compound Butter
- Sundried Tomato and Caper Spread
- Brie Cheese
- Gruyere Cheese
- Caramelized Shallots
- Bacon Lardons
Pickled Watermelon Radish, Roasted Beet, and Goat Cheese Salad (extra side):
- Baby Greens
- Pickled Watermelon Radish
- Roasted Beets
- Bruleéd Goat Cheese
- White Balsamic & Honey Dijon Vinaigrette
Notes
If you are feeling daring and want to try something new & out of the ordinary………
**The secret ingredient for the event was Fruit Loops cereal. We used it in each of the parts of the dish to utilize the cereal three different ways.
– In the bouillabaisse we used it as a thickener by grinding it up very fine and adding it to the broth.
– In the tartine, we used the sweetness of the fruit loops to blend into the saltiness of the sundried tomato and caper spread.
– In the salad, we boiled out the fruit flavor into the white balsamic vinegar that we eventually used to make vinaigrette with.