Seafood Fondue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,016 kcal | (48 %) | ||
| Protein | 120.19 g | (123 %) | ||
| Fat | 39.09 g | (34 %) | ||
| Carbohydrates | 35.97 g | (24 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 5.18 g | (17 %) |
| Vitamin A | 1,068.62 mg | (133,578 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.99 mg | (90 %) | ||
| Niacin | 41.39 mg | (345 %) | ||
| Vitamin B₆ | 1.26 mg | (90 %) | ||
| Folate | 93.46 μg | (31 %) | ||
| Pantothenic acid | 3.26 mg | (54 %) | ||
| Biotin | 2.98 μg | (7 %) | ||
| Vitamin B₁₂ | 1.94 μg | (65 %) | ||
| Vitamin C | 108.36 mg | (114 %) | ||
| Potassium | 1,359.22 mg | (34 %) | ||
| Calcium | 181.79 mg | (18 %) | ||
| Magnesium | 131.62 mg | (44 %) | ||
| Iron | 8.07 mg | (54 %) | ||
| Iodine | 1.7 μg | (1 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Cholesterol | 374.43 mg |
Ingredients
- For the chicken broth
- 1 chicken
- 2 bunches Soup vegetables (washed, cut into chunks)
- 2 onions (peeled, coarsely cut)
- 1 bay leaf
- 1 tsp peppercorns
- 2 tsps salt
- For the fondue
- 50 grams Glass noodles
- 300 grams shrimp (raw, peeled, cleaned)
- 300 grams fish fillets
- beef and Pork tenderloin (200 grams each, approximately 7 ounces)
- 2 bunches scallions
- 200 grams carrots
- 200 grams Broccoli
- 150 grams button Mushroom
- 150 grams Snow peas
- 1 Napa cabbage (and or other vegetables to taste)
- Sprout
- For the ginger dip
- 2 garlic cloves
- 1 tsp grated ginger
- 1 Tbsp Peanut oil
- 5 Tbsps light soy sauce
- 3 Tbsps dry sherry
- 1 Tbsp Vinegar
- 125 milliliters Chicken broth
- 1 Red chili pepper (seeded and finely chopped)
- 2 scallions (rinsed, trimmed and finely chopped)
- For the sweet and sour chilli sauce
- 5 Tbsps finished sweet and sour Chili sauce (asian)
- 1 Tbsp honey
- 3 Tbsps Vinegar
- 3 Tbsps sherry
- 1 Red chili pepper (seeded, finely chopped)
Preparation steps
For the chicken broth: Cut stewing chicken into pieces and boil with about 4 liters (approximately 1 gallon) of water. Add onions, soup vegetables and spices. Cover and gently simmer for approximately 3 hours.
Remove chicken meat and set aside for another use. Pour broth through a fine sieve and leave to cool, then remove fat.
For the fondue: Soak glass noodles briefly in hot water, drain in colander and cut into short pieces with kitchen scissors.
Cut fish into strips and add to shrimp in a small bowl.
Cut beef and pork meat into strips and arrange in small dishes.
Rinse and trim vegetables and dry. Finely chop and add separately into small bowls.
Prepare marinades to taste and / or provide the following ingredients, as desired:
Soy sauce, peanut oil, sesame oil, dry sherry, sake, grated ginger root, pressed garlic, lemon juice, ground pepper, chili powder, Asian Sauces, fresh chili rings.
Place above ingredients into seperate bowls.
For the ginger dip: Fry ginger and garlic in hot oil. Add soy sauce, sherry, vinegar and chicken broth. Stir and bring to a boil and simmer for about 5 minutes. Remove from heat and let cool. Mix in scallions and chili peppers.
Place all listed ingredients together on a table.
Boil chicken broth on the stove and season to taste. Pour into a fondue pot and place on heater.
For each guest provide a small strainer with handle. Fill and season what and how you like. Cook for a few minutes in the hot broth.
Finally, enjoy the broth and serve cooked ingredients.
