Fish Fondue

Remove the skin from the carrots, quarter them lengthwise and cut into 3 cm pieces.

Clean broccoli, rinse and divide into roses. Cut the zucchini into 3 cm pieces.

Cut bell bell pepper in half, remove the core and cut the flesh into 3 cm pieces.

Blanch the vegetable bites in a saucepan of salted water until al dente, remove, cool and drain.

Rinse the fish fillets, pat dry well and cut into 2 cm cubes.

Remove the shell from the prawns and remove the intestines.

Arrange vegetables, fish pieces and prawns in separate bowls or refrigerate until ready to eat fondue.

Peel and halve the garlic clove. Remove the outer hard leaves from the lemongrass, then cut the lemongrass into 4 cm long pieces.

Boil the fish stock with the wine, flavor with garlic, lemongrass and lime leaves, then transfer to a fondue pot.

Bring the pot to the table and continue to simmer on a fondue stove with an adjustable flame.

Spoon the prepared vegetables and fish pieces onto long fondue forks or place them in fondue pots, as desired, and cook in the hot clear soup.

Serve with various sauces.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

Related Recipes:

Chinese Fish FondueA delicious mushroom dish for any occasion! Debone the fish fillet, rinse and dry and cut into 3 x 3 cm cubes... Swiss Cheese FondueFor the Swiss cheese fondue, remove the rind from the cheese and grate coarsely. Mix the white wine with the... Pickled Mixed VegetablesFor pickled mixed vegetables, mix vinegar and salt and let stand. Wash the vegetables. Cut cabbage leaves into... Fondue Neuchateloise Neuchatel FondueRub the fondue pot with the halved garlic clove. Then add the finely grated cheese with the cornflour and... Detox Blackberry Lemongrass Rose WaterFor the Detox Blackberry Lemongrass Rose Water, first shake out the rose petals well, but do not wash them... Mexican CevicheFor Mexican ceviche, first gut the squid and boil in salted water for 20 minutes until tender. Peel the... Potato Stew with Mussels and Monkfish1. carefully rinse and brush the mussels. Remove the beard and discard the open or damaged mussels. Drain the... Sung-Shu-Yue – Squirrel FishThis dish is called squirrel fish because the fish curls up during frying and, when served with its head on a... Zucchini Peppers PappardelleFor the zucchini bell pepper pappardelle, first peel the zucchini and use a potato peeler to shave thin... Pineapple SalmonWash, dry and dice salmon. Salt and coat in cornstarch. Heat oil in a pan and fry fish in it for 5 minutes and...