Fish and vegetable bourguignonne
Fish and vegetable bourguignonne
Fish and vegetable bourguignonne
5
1
Stefano Moraschini
Wash away the vegetables; leave the whole carrots, leek trance about 1 finger diagonals.
Bring to a boil the broth and bring it to the table in the pot with cooker; use in vegetable dishes, raw shelled prawns, fish.
Cook in the broth at will as the one and the other and accompany with sauces.
Calories calculation
Calories amount per person:
546
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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