Vegetable and Fish Bourguignonne

Vegetable and Fish Bourguignonne

@tuduu

The Vegetable and Fish Bourguignonne is a vegetarian and fish variant of the famous bourguignonne fondue. Prepared with prawns, monkfish tail, sea bass, cauliflower, leeks, baby carrots, and vegetable broth flavored with spices, this tasty dish is perfect for a refined lunch or dinner. The process involves cooking the vegetables and fish slices in broth, then serving them with enticing sauces and condiments.

Difficulty: Difficult
Cooking: 20 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Prawnsto taste
  • Monkfish tailto taste
  • Thinly sliced sea bassto taste
  • Cauliflowerto taste
  • Leeksto taste
  • Baby carrotsto taste
  • Vegetable broth flavored with spicesto taste

Preparation

  1. STEP 1 OF 3

    Clean the vegetables; leave the carrots whole and cut the leek into diagonal slices about one finger thick

  2. STEP 2 OF 3

    Bring the broth to a boil and bring it to the table in a pot with a burner; serve vegetables, raw peeled prawns, and fish on plates

  3. STEP 3 OF 3

    Cook in the broth as desired, one by one, and accompany with sauces

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies