Fondue with Vegetables and Fish

5
Average: 5 (1 vote)
(1 vote)
Fondue with Vegetables and Fish
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
600 grams
mixed Vegetables (such as kohlrabi, carrots, chicory, celery)
½ bunch
600 grams
skinless fish fillet (such as tuna, salmon, cod, monkfish, wolffish)
1
200 milliliters
300 milliliters
300 milliliters
freshly ground Pepper

Preparation steps

1.

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

2.

Rinse the basil, shake dry and pluck the leaves from the stems.

3.

Rinse the fish, pat dry and also cut into bite-sized pieces.

4.

Remove the garlic and rub the fondue pot with it. Pour in the wine with the broth, season with salt and pepper and place on a chafing dish.

5.

Put the vegetables with the fish and basil in fondue bowls and cook in the hot stock.

Tags