Fish fondue

Fish fondue

Total: 30 min. | Active: 30 min.
Nutritional value / people: 322 kcal
, Fat: 12 g
, Carbohydrate: 10 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 litre thai bouillon
1 shallot, cut into pieces
1 stick lemongrass, crushed
2 cm ginger, sliced
2 cloves


300 g salmon fillet (organic), cut into approx. 3 cm cubes
300 g shelled, raw prawns
300 g scallops
200 g broccoli, cut into florets
150 g shiitake mushrooms
200 g carrots, thinly sliced
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How it's done

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Bring the stock to the boil along with all the other ingredients up to and including the cloves, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.


Steep the fish and vegetables in the stock, in portions. Eat with sauces of your choice.

Good to know
Tip: If desired, after eating the fondue, strain the stock, bring it to the boil and serve in warmed soup dishes.

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