Seafood fondue: In pan and fry ‘some’ of the following, until...

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    Seafood fondue:

    In pan and fry ‘some’ of the following, until starting to brown:
    ½ cup diced onion.
    ½ cup diced leek.
    ½ cup sliced mushrooms.


    Add the following and bring to a simmer only:
    1 to 2 cups of chicken or shell fish stock.


    And a few of the following:
    ½ to 1 cup cheese fondue mix.
    ½ cup unsalted butter.
    ½ cup white wine or ¼ cup brandy.
    1 piece of chopped parsley or other soft herbs.
    1 teabag herbs.
    ½ teaspoon Cajun or old bay seasoning.
    A few splashes of xo sauce.

    Thicken slightly with corn flour if desired.

    Lightly poach 1.5 to 3 cups of smallish raw scrimps and / or lobster.


    original recipe from my database.

    photo from google images.
    .

 
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