Veggie Pieces "S" 1 kg
Potatoe 700 g
Leeks 680 g
Tomatoes 500 g
Carrots 500 g
Shallots 250 g

Garlic 1 clove
Dry white wine 350 ml
Water 1 litre
Fish bouillon 4 tablespoons
Laurel 4 leaves
Salt & pepper

Wash and peel the vegetables. Cut the potatoes into pieces and slice the carrots into rounds.
Halve the shallots.
Thinly slice the leeks.
Blanche the tomatoes in boiling water, remove peel and seeds, and cut in four.
Put the vegetables and potatoes into a stew pot, along with the chopped garlic and laurel.
Cover with the white wine and water.
Season with salt and pepper. Cover and bring to a boil.
Add the Sauté Végétal, pour in the fish bouillon, and cook over low heat for 30 min.
Serve directly from the stew pot.