Serves 4



4 tomatoes


1 eggplant

1 yellow zucchini

1 green zucchini

1 red bell pepper

6 tomatoes

1 white onions

Fish soup

500gr fish bones

200gr potaotes

½ fennel

½ onions

3 tomatoes

1 celery

0.2gr of saffron

10ml nouilly prat

10ml pernod

10ml white wine

To serve

40g baby squid



Blanchthe tomatoes in a boiling water 10 seconds.Peel the tomatoes, then cut in two in the height of the tomato. De-seed the tomatoes and season themwith salt, pepper and sugar.


Peel, de-seed and dice thetomatoes andchop the onion thinly. Cook your onion and your tomatoes slowly for 1h. Dice the eggplant, zucchini and red bell pepper, before frying the mixture. Add the tomato and onion and then return to heat for a further 30mins.

Fish soup

Roastthefish bones along with the chopped fennel,onion, celery, potato andtomatoes. Deglaze the pan with white wine, water, nouilly prat and pernod and thencook it for a further 1.5hour. Pass it through a chinois andseason it with saffron, salt and pepper to finish.

To serve

Fill up the tomato cup with the ratatouille, and cook it in the oven at 250C for 15 min. Pan fried the ring of baby squid, seasoned with salt and pepper.Pourthefish soup ontothe plate, then add the baby squid and the tomato.