Fish Fondue

Name: Fish Fondue
Total time: 30 min
Yield: 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

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Health Score:

7,4 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

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 clove salt

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Preparation steps

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

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

Rinse the shellfish and pat dry.

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.

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