Seafood Fondue

Ingredients

• 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

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.

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