Bonjour,

With this recipe I participate in the challenge Compile me a menu, January, I want the light, organized by Seb "Peppered Seb 'and Nath" A kitchen for VooZeNoo ".

Seb peppered Seb and Nath A kitchen for VooZeNoo

Between two feasts

This already published recipe

On the blog in October

Meets an eager demand

In a lighter gourmet break

Between assumed taste orgies.

So, before the festivities

From the end of the year

For you in friendship

This comprehensive and light broth.

Guests can revel in

Without remorse

Nor for your waistline

Nor for your health

Even if your just past excesses

you work,

Between two feasts, ne vous privez pas à tort !

Voici une profusion de poissons délicieux

Une cascade de fruits de mer savoureux

Une ronde de légumes goûteux

Pour un repas diététique et velouté.

BN Nath

The 27/12/2015

A demain et après-demain pour quelques surprises exotiques 🙂 !

Happy Holidays !!!

Bouillon colorful vegetables and seafood delicacies in my way

J & rsquo; love fish, but I & rsquo; & rsquo have found that; it is the poor relation of different culinary blogs that I & rsquo; & rsquo have visited up; here.

Here is a recipe of my inspiration that will make you want to smile.

C & rsquo; is tasty, c & rsquo; is warm and it makes you happy ! At least it worked with me and you? Tell …

Bouillon colorful vegetables and seafood delicacies in my way

For 6 to 12 people

Preparation : 25 minutes

Baking : 30 minutes

What you need

– 1 fennel

– 1 Red bell pepper

– 1 yellow pepper

– 1 Crimean black tomato

– 1 Yellow tomato

– 1 Red onion

– 2 courgettes

– 260 g perch fillet

– 260 g saithe fillet

– 260 g cod fillet

– 250 g shredded carrots (achetées en sachet au supermarché)

– 200 g peeled shrimp

– 3 cuillères de bouillons maison (2 cubes de bouillons de légumes du commerce si vous les utilisez, ils sont plus concentrés)

– Of sea salt

– 1 glass & rsquo; water

– Parsley

Preparation

– Cut zucchini in lengthwise, ensuite, in semicircles

– Fennel cut into ten slices and peppers lengthwise and crosswise

– Then, tomatoes cut into chunks

– Émincer l’oignon et réserver quelques uns pour le dressage

– Simmer vegetables, the 1/3 some onions (without carrots) together for 20 minutes on high heat, avec un verre d’eau et les bouillons de légumes (maison ou pas)

– Add carrots and cook leave about 5 more minutes

– Put the fish cut into pieces and salt into the pot before, l & rsquo; red onion, and eventually peeled shrimp

– Rectify & rsquo; seasoning, simmer for 5 minutes

– Pepper and sprinkle with chopped parsley and / or d & rsquo; red onion

– Serve hot

Tips / advice / variants

* This broth is tasty, Full and Dietetics. It is sufficient in itself

* For those who would still coaching, a bowl of white rice is the most beautiful effect .