The Vegetable and Fish Bourguignonne is a vegetarian and fish-based variation of the famous bourguignonne fondue. Prepared with king prawns, monkfish, sea bass, cauliflower, leeks, baby carrots and a vegetable broth flavored with spices, this tasty dish is perfect for an elegant lunch or dinner. The method consists of cooking the vegetables and thinly sliced fish in the broth, then serving them with enticing sauces and condiments.
Clean the vegetables; leave the carrots whole and cut the leek into diagonal slices about 1 finger thick
Bring the broth to a boil and bring it to the table in the pot with a small burner; arrange vegetables, peeled raw prawns and fish on the plates
Cook each item in the broth to taste, a few at a time, and serve with sauces
Italy
