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Seafood Fondue Recipe | |
French Seafood | |
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Ingredients:
4 cups clam juice2 cups dry white wine 1 cup water 1 large onion, chopped 1 large carrot, chopped 1 celery stalk, chopped 4 peppercorns 1 bay leaf 1 lb. sole fillets 1 lb. medium shrimp 12 large scallops 4 lobster tails (or monkfish pieces) Lettuce leaves
Directions:
Combine all ingredients, except the fish and lettuce leaves, in a saucepan. Simmer for 30 minutes. Strain into a fondue pot. Set aside until ready to serve.Cut the sole into 2-inch pieces. Shell and devein the shrimp. Cut the scallops in half. Cut the lobster or monkfish into bite-size pieces. Place a bed of lettuce leaves on 8 individual plates. Arrange the fish pieces on the plates. Heat the broth in the fondue pot. Dip the fish pieces into the hot broth. Serve with fondue sauces. Serves 8
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