Fish fondue


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 322 Kcal, 41g Protein, 10g Carbohydrates, 12g Fat


Ingredients

  • Stock
  • 1 litre thai bouillon
  • 1 shallot, cut into pieces
  • 1 stick lemongrass sticks, crushed
  • 2 cm ginger, sliced
  • 2 cloves
  • Fondue
  • 300 g salmon fillets (organic), cut into approx. 3 cm cubes
  • 300 g shelled, raw prawns
  • 300 g scallops
  • 200 g broccoli, cut into florets
  • 150 g shiitake mushrooms
  • 200 g carrots, thinly sliced

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Instructions

  • Stock

    Bring the stock to the boil along with all the other ingredients up to and including the cloves, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.
  • Fondue

    Steep the fish and vegetables in the stock, in portions. Eat with sauces of your choice.
  • Tip:

    If desired, after eating the fondue, strain the stock, bring it to the boil and serve in warmed soup dishes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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