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4
Main-CourseEasy
Published 2007
When making vegetable broth, cut the vegetables uniformly so they look attractive, or cut them into julienne. The bright tangle of vegetables on top of the seafood makes an attractive garnish. The time-consuming part of this dish—the julienned vegetables and the broth—can be done ahead of time. If you don’t want to bother with the julienne, just slice the vegetables.