It's not always easy to reconcile the holiday season with the nutritional recommendations of doctors. For all those who have to watch their figure or their cholesterol level, here is a festive recipe that is as tasty as it is light: navarin from the sea.
1- Heat the olive oil in a casserole dish and brown the chopped leek. Season with salt and pepper.
2- Add the carrot slices and the diced potatoes successively, mixing well with each addition.
3- Sauté all the vegetables over medium heat for 5 to 10 minutes, then lower the heat and add the vegetable oat cream.
4- Pour in the saffron-scented vegetable or fish stock so that the vegetables are completely covered with liquid.
5- Simmer on low heat for another 15 minutes or so until the vegetables are cooked to your liking.
6- About ten minutes before serving, add the fish cubes and raw shrimp, immersing them well in the liquid. Turn the shrimp and fish pieces after a few minutes so that they cook well on all sides.
Copyright: Audrey Vautherot
7- Just before serving, rectify if necessary the seasoning in salt and pepper, sprinkle this navarin of the sea with chopped parsley and serve hot.
Copyright: Audrey Vautherot