Fondue Recipes

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How To Make Seafood Fondue

Seafood Fondue

Never imagine it was possible?

Ingredients

• 1 pound slice (1/2 to 3/4 inch) halibut, salmon or swordfish
• 1 pound raw shrimp, shelled, deveined, washed and dried
• Cooking oil (or half butter and half oil)
• Some fish and seafood sauces

Instructions

Cut fish into long strips and keep refrigerated until cooking.

Fill a metal fondue pot half full with oil (or the oil/butter mixture). Heat the oil on the stove until 350 degrees. If you are adding butter heat it slowly until the butter bubbles and the mixture gets slightly golden.

Place the fondue pot on the stand over moderately high, direct heat.

Serving

Have each guest loop a strip of fish over a sturdy bamboo skewer and dip in the oil until lightly browned. Spear the shrimp with fondue forks or bamboo skewers and cook until light pink. Don't overcook shrimp or they will get tough. Dip cooked fish in sauce.