• 4 cups clam juice
  • 2 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


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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Submitted 6/13/05.
Source: San Francisco Encore
Submitted By: Rick Smith
Seafood Fondue