Asian Vegetable Bouillabaise

Cut the onions into cubes and chop the garlic. Sauté the onion cubes and the chopped garlic in oil, add the leftover vegetables from the vegetable sticks from the entrée and season with curry paste and spices (pepper, chili, salt).

If you don’t want to make dips beforehand, just cut 1 celery, 1 carrot, leek and fennel and add them.

Once the vegetables are sweated until translucent, extinguish with soy sauce and add chicken stock and canned tomatoes. Add the kaffir leaves and lemongrass and simmer gently for about 10-15 minutes. In the

In the meantime, dice the tuna and scampi. Cut the squid tube into quarters, then into strips. Put the Frutti di Mare in a bowl, season with salt, season with pepper. Marinate in juice of one lemon and oil.

Put on a pan, heat very well, roast the Frutti di Mare briefly and add to the vegetable boullabaise form.

Season to taste and enjoy.

Drink vitamin juice pressed by yourself or bought with it.

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