Fish and seafood fondue

Fondue de Poissons et Fruits de Mer

Ingredients for 6 people

1 kg fish fillets (salmon, monkfish, tuna, sea bream, haddock, cod)

500 g medium scallops

1 kg of large raw shrimps, peeled

1 box of cherry tomatoes

3 zucchini

1 kg rattan or red potatoes (Norland, Chieftain, Red Maria)

1 heart of celery branch

2 tablespoons fish stock

1 bottle of dry white wine

1 bouquet garni (bay thyme)

salt pepper

Ingredients for the sauces

Tomato sauce

Tarragon

Pickles

Capres

Parsley

Tabasco

Preparation

20 min

Cooking

30 min

The steps to follow

1.Cook potatoes for 15 to 20 minutes in boiling salted water.

2.Cut the celery into thick slices and cook for 5 min in boiling salted water.

3.Cut the zucchini into cubes and cook for 5 min in boiling salted water.

4.Prepare the sauces, to be divided into 3 bowls with chopped tarragon, tomato sauce and your choice of: pickles, capers, parsley, tabasco, according to your inspiration.

5.Peel the potatoes if you are brave.

6.Peel the shrimp, cut the fish into cubes.

7.Heat the white wine + fish stock + bouquet garni + salt & pepper and boil for 5 min.

8.Serve in a fondue set.


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