Seafood Fondue Recipe

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.