Chef Gosselin Seafood 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.