Fish Fondue

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Fish Fondue
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
500 grams mixed Vegetables (such as zucchini, fennel, chicory)
500 grams ready to cook, skinless fish fillets (such as tuna, salmon, cod, monkfish, or wolffish)
300 grams ready to cook Shellfish (such as shrimp)
1 garlic clove
200 milliliters dry white wine
400 milliliters fish stock
600 milliliters Vegetable broth
2 bay leaves
salt
fresh cracked peppers
How healthy are the main ingredients?
garlic clovesalt

Preparation steps

1.

Rinse the vegetables, clean or peel and cut into bite-size pieces.

2.

Rinse the fish fillets, pat dry and cut into bite-size pieces.

3.

Rinse the shellfish and pat dry.

4.

Peel the garlic and rub the fondue pot with it. On the stove, heat the wine with the broth in a pot, add bay leaf, season with salt and pepper and simmer for 10 minutes. Pour into the fondue pot with a "sterno" warmer below to keep the liquid hot.

5.

Cook the vegetables and fish in fondue baskets in the hot stock and serve.

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