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.