Fish Fondue with Sauces

Ingredients

• 800 g mixed fish fillet (firm flesh)
• 250 ml dry white wine
• 250 ml fish stock
• 1 onion
• 1 tsp white peppercorns
• 1 dried chili pepper
• 0.5 saffron strands
• Salt
• 5 garlic cloves
• 1 tbsp paprika powder (sweet)
• 0.5 tsp cumin (ground)
• 2 slices white bread
• 125 ml olive oil
• 5 tbsp white wine vinegar
• Salt
• Tabasco
• 5 garlic cloves
• 1 green peppercorn
• 2 tbsp finely chopped coriander leaves
• 2 tsp paprika powder (sweet)
• 0.5 tsp cumin (ground)
• 2 slices white bread
• 125 ml olive oil
• 5 tbsp white wine vinegar
• Salt
• Tabasco

Instructions

1. 1.

   For the red mojo sauce, drain the bread and soak it in a little water, squeeze out excess liquid, crumble it, mix with pressed garlic and spices, then stir in oil and vinegar.

2. 2.

   For the green mojo sauce, drain the bread and soak it in a little water, squeeze out excess liquid, crumble it, mix with pressed garlic, seeded and finely chopped peppercorn, coriander, and spices, then stir in oil and vinegar.

3. 3.

   Cut the fish into bite‑sized cubes and refrigerate.

4. 4.

   Pour fish stock and wine into a pot, top up to about 2 L with water, add thinly sliced onion, peppercorns, saffron, a few drops of Tabasco and salt, bring to a simmer for about 30 minutes, then strain through a fine sieve into a fondue pot and keep warm over a rechaud.

5. 5.

   Skewer the fish pieces onto fondue forks, cook them in the broth, and dip them into the spicy sauces.

6. 6.

   Finally, sip the remaining broth.