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Seafood Fondue

Here's a recipe for a lovely Seafood Fondue - Serves 4-6

  • 1lb of halibut, salmon or swordfish
  • 1lb of raw prawns or shrimps, shelled, deveined, washed and dried
  • 1 litre (2 pints) cooking oil or half butter and half oil
  • 2 or 3 dipping sauces - tartar, dill or horseradish with plain yoghurt or sour cream are good

1. Cut the fish1/4 inch by 2 inch strips - as late as possible before eating keeps the fish freshest

2. Heat up the oil in your fondue pot on your cooker - remember to heat up a butter/oil mixture more slowly and until the butter bubbles

3. When the oil is hot (350 degrees), light the burner and transfer the pot to the fondue stand

4. Start! - the oil needs to be moderately heated and the fish is ready when lightly browned

Serve with a good green salad with light vinaigrette, chunks of warm bread and and green bean salad dressed with garlic and lemon and a bit of olive oil.


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