Seafood Fondue Recipe

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.