Seafood fondue:
In pan and fry ‘some’ of the following, until brown:
½ cup diced onion.
½ cup diced leak.
½ cup sliced mushrooms.
Add the following and bring to the boil only:
2 to 3 cups of smallish raw scrimps and / or lobster.
1 to 2 cups of chicken or seafood stock.
½ cup standard smoked or cultured butter.
And a few of the following:
½ to 1 cup of cheese fondue mix.
½ cup of white wine or ¼ cup of brandy.
1 piece of broken up paisley.
1 teabag of herbs.
½ teaspoon of cajun seasoning.
Thicken slightly with corn flour if desired.
Traditional and original recipe.
Photo: www.duckduckgo.com
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