← Back to Search Results
French, Swiss
 Scallop, Shrimp, and Fish Fondue Recipe-3123

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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:

Directions

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%)
502mg
53mg
26g
0g
0g
4g
96mg (32%)
617mg (26%)
2g (9%)
9g (13%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
martin-yans-china Martin Yan's China
by Martin Yan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?