Seafood Fondue
Seafood Fondue
Seafood Fondue Recipe
Serves 4 | Prep: 25 min | Cooking: 35 min
Seafood Fondue Ingredients
4 cups chicken stock
¼ cup dry white wine
Worcestershire sauce, to taste
1 clove garlic, minced
1 tablespoon freshly grated ginger root
Sea salt, to taste
Freshly ground black pepper, to taste
½ pound shrimp, shelled and deveined
½ pound salmon
½ pound firm white fish (halibut, sole, cod or haddock)
2 tablespoons lemon juice
2 fresh firm tomatoes, washed and cut into wedges
1 lemon, sliced
Fresh parsley, to garnish
Fresh dill, to garnish
Directions
1. In a large pot over medium-high heat, combine the chicken stock, wine, Worcestershire sauce, garlic, ginger, salt, and pepper. Bring to a boil, reduce heat and simmer for 20 to 25 minutes.
2. Rinse the shrimp and fish; pat dry with paper towels. Cut the fish into bite-size pieces. Place the shrimp and fish on a platter, sprinkle with lemon juice and season with salt and pepper. Refrigerate until fondue time.
3. Transfer the broth into the fondue pot. Light the fondue burner and adjust the heat. Bring broth to a boil. Thread shrimp, fish, and tomato wedges onto a fondue fork or use wire skimmers; place in the bubbling seafood broth until cooked through.
4. Serve with lemon slices and garnish with parsley and dill.
It is as simple as that! Feel free to mix and match your seafood, for countless possibilities. Just ensure you cook your seafood to temperature.
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