Bourguignonne of vegetables and fish is a vegetarian and seafood variation of the famous bourguignonne fondue. Prepared with prawns, monkfish, sea bass, cauliflower, leeks, baby carrots and vegetable broth flavored with spices, this tasty dish is perfect for a refined lunch or dinner. The procedure consists of cooking the vegetables and sliced fish in broth, then serving them with enticing sauces and condiments.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Trim the vegetables; leave the carrots whole and the leeks cut diagonally into slices about 1 finger thick
Bring the broth to a boil and take it to the table in the pot equipped with a burner; serve yourself on the plates with vegetables, peeled raw prawns, fish
Cook the vegetables and fish in the broth as desired, little by little, and serve with sauces
Francia
