Chef Gosselin Seafood Fondue

shrimp-fondue

The Gosselin family tradition for Christmas Eve is fondue. I pre prep all the ingredients and we go to the movies. Upon our return…I change into my Chef whites and put out a wonderful spread. I usually make a beer cheese based fondue, a main course (beef or seafood) fondue and a dessert fondue. Let’s make my recipe for a seafood fondue. It is a wonderful and easy social menu that get’s the family or guests revolving around your serving area.

Fondue is a Swiss invention. It was popularized in the 1930’s to bolster the national pride in the cheese industry. It was a great idea and I have made fondue a tradition in my home.

4-5 cups chicken stock

1/4 cup dry white wine

1 clove garlic (sliced thinly)

salt

pepper

1 tbsp grated ginger

2 tbsp chopped green onion

1 tsp sugar

2 tsp soy sauce

1/4 cup match stick cut carrots

1/2 cup broccoli florets

1/4 cup zucchini match stick sliced

1/2 pound U 25-U30 shrimp peeled and devained

1/2 pound Halibut (cut in bite sized cubes 1″)

1/2 pound scallops

Prepare the broth by adding chicken stock in a med sized sauce pan

Bring to a simmer on Med low heat

Add soy sauce, wine, green onion, pinch of black ground pepper, sugar, ginger and garlic

Simmer for 15 min

Transfer to Fondue unit and light burner or turn heat to med hi

Add veggies and allow to cook until Al’dente

Use the fondue slotted strainer spoon or oriental wire strainer to remove veggies from fondue unit

Add fish and shrimp

Cook fish until the flesh is done thru the fish

Remove with tongs or slotted spoon and enjoy

Use ladle to share broth

This is a great dish to offer to guests and it is always a favorite in my home.

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