Ingredients:
950 | ml | cooking oil |
1 | pc | zucchini, cut lengthwise |
2 | pc | eggplant, cut lengthwise |
1 | pc | green bell pepper, cut into squares |
1 | pc | red bell pepper, cut into squares |
1 | pc | white onions, quartered |
20 | g | garlic cloves, peeled |
salt & pepper to taste |
2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
25 | g | white onion, chopped |
15 | g | carrot, peeled and chopped |
15 | g | celery stalks, chopped |
2 | tbsp | tomato paste |
80 | g | prawn heads |
1 | cup | white wine |
0.5 | L | water |
1 | cup | cream |
salt & pepper to taste |
180 | g | PUREFOODS CLASSIC BACON HONEYCURED, chopped |
3 | pc | tilapia fillet, skin removed |
10 | g | salt & pepper to taste |
Procedure:
Ratatouille:
Sauce:
Tilapia fillet:
Makes 3 servings
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