Asian-influenced Seafood Broth-style Fondue
What's The Big Idea?
A fondue is a fun way to throw a Swiss sporting party. Essentially there's a central pot of hot cheese, broth, oil or chocolate, into which various tasty morsels are dipped!
This is one of many variations on the broth fondue idea, using a combination of seafood and vegetables - making it probably the healthiest fondue recipe we know!
Here's the list of what you need:
What To Do
- 1 litre chicken stock
- 2 tablespsoons sake or dry white wine
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated or very finely chopped
- 3 tablespoons soy sauce
- 250g scallops, cut into 3mm thick slices
- 250g large prawns (shrimp), de-veined and shelled
- 250g halibut (or other firm fleshed fish), cut into bite-sized pieces
- 500g assorted raw vegetables, cut into bite-size pieces, e.g. carrot sticks, cauliflower, broccoli, courgette slices, etc.
- In a large saucepan, mix the chicken stock, sake or white wine, garlic and ginger
- Bring to a boil, then reduce the heat and simmer for about 30 minutes
- Meanwhile, in a suitably sized saucepan, cook the vegetables in boiling salted water for about 3-4 minutes only
- Drain the vegetables and arrange on serving plates. Keep refrigerated until fondue time - do the same with the seafood
- Transfer the broth into your fondue pot, and set at an appropriate heat for a gentle simmer
- If the broth is too hot, it will evaporate. If it's not hot enough, your food will take a long time to cook
- Keep any left-over broth in the saucepan on the stove on low heat in case you need to replenish the fondue pot
- Using fondue forks, cook pieces of vegetable, fish or seafood in the broth until cooked to your liking