Scallop, Shrimp, and Fish Fondue

Updated February 23, 2016



Published by Chronicle

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.

Makes4 to 6 servings



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationlow carb



Taste and Texturesavory, winey


  • 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
  • Aioli
  • Rémoulade Sauce
  • Soy-Wasabi Sauce
  • Sour Cream-Dill Sauce
  • Thousand Island Sauce
  • and/or Tomato Cocktail Sauce


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.



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