Scallop, Shrimp, and Fish Fondue

Chef

Cookbook

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

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationlow carb

Mealdinner

Moodfestive

Taste and Texturesavory, winey

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

Instructions

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.