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French, Swiss
 Scallop, Shrimp, and Fish Fondue Recipe-3123

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This fondue makes a beautiful presentation for New Year’s Eve or any gala occasion. To complete the festive menu, consider a salad of endive and field greens with pink grapefruit, avocado, and pomegranate seeds.

Yield: Makes 4 to 6 servings


  • Sea salt
  • 8 ounces boneless, skinless salmon fillets, cut into 1-inch cubes
  • 8 ounces boneless, skinless halibut or monkfish fillets, cut into 1-inch cubes
  • 6 ounces sea scallops
  • 8 ounces medium-to-large raw shrimp, peeled and deveined
  • Lemon wedges and cilantro sprigs for garnish
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated peeled fresh ginger
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 4 cups water
  • 1 teaspoon sea salt

Suggested sauces:


Lightly salt the seafood and chill in the refrigerator until ready to cook. Arrange the seafood on a platter and garnish with the lemon wedges and cilantro sprigs.

In a medium saucepan over medium heat, heat the olive oil and sauté the shallots, garlic, and ginger until soft, about 5 minutes. Add the wine, water, and salt and bring to a boil.

Transfer to a fondue pot and bring the broth to a simmer. Skewer the seafood on fondue forks and cook until just no longer opaque, about 2 minutes. Dip into the sauces.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information includes 1/4 teaspoon of added salt, but does not include Aioli, Rémoulade Sauce, Soy-Wasabi Sauce, Sour Cream-Dill Sauce,
Thousand Island Sauce, or Tomato Cocktail Sauce. For nutritional information on Aioli, Rémoulade Sauce, Soy-Wasabi Sauce, Sour Cream-Dill Sauce,
Thousand Island Sauce, or Tomato Cocktail Sauce, please follow the links above.

229kcal (11%)
41mg (4%)
4mg (7%)
33mcg RAE (1%)
96mg (32%)
617mg (26%)
2g (9%)
9g (13%)
1mg (8%)

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