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.
Clean the vegetables; leave the carrots whole and cut the leek into diagonal slices about a finger thick
Bring the broth to a boil and serve it at the table in a pot with a burner; serve raw shelled prawns, vegetables, and fish on plates
Cook the vegetables and fish in the broth as desired, and accompany with sauces
Italia
