Fish Fondue with Sides

Ingredients

• 1 kg fresh fish fillet
• 1 l fish stock (see saffron stock recipe)
• red and yellow bell peppers
• 1 small onion
• 2 tbsp light balsamic vinegar
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 1 bunch Basil
• 2 red bell peppers
• 1 chili pepper
• 1 onion
• 1 Garlic clove
• 2 tsp Olive oil
• 5 tbsp clear broth (instant)
• 100 g salad mayonnaise
• Salt
• freshly ground pepper
• Vinegar
• a pinch of sugar
• chili powder (for dusting)
• 500 g fresh Venus mussels (or frozen)
• 1 red chili pepper
• 1 Garlic clove
• 1 onion
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 glass white wine
• 1 tbsp finely chopped parsley
• 1 bunch celery stalks
• Salt
• 1 lemon (juice only)
• 2 tbsp olive oil
• freshly ground pepper
• a pinch of sugar

Instructions

1. 1.

   First prepare the sides. For the bell pepper basil salad quarter the peppers, clean and rinse them. Dice the peppers small. Peel and dice the onion as well. Mix peppers with onion, vinegar, olive oil, salt, and pepper. Tear basil leaves from stems and finely chop. Fold into the pepper salad.

2. 2.

   For the pepper cream quarter the peppers, clean and rinse them. Use a vegetable peeler to peel and cut them small. Slice the chili, remove seeds, and dice the pepper finely.

3. 3.

   Peel and dice onion and garlic. Heat olive oil in a small pot. Sauté onion, garlic, and peppers. Add broth and simmer covered for 15-20 minutes until tender.

4. 4.

   Puree the peppers and let cool. Stir in mayonnaise and season with salt, pepper, vinegar, and sugar. Garnish with chili powder.

5. 5.

   Clean mussels under running cold water. Remove any open shells.

6. 6.

   Slice chili, remove seeds, and finely chop. Peel onion and garlic and finely chop. Heat olive oil in a pot. Sauté chili, onion, garlic, and bay leaf.

7. 7.

   Add mussels and pour in white wine. Cover and cook 3-5 minutes, shaking the pot occasionally. Mussels are done when all open. Do not force closed shells; discard them. Fold chopped parsley into mussels.

8. 8.

   For celery salad clean, rinse, and slice celery thinly. Blanch in salted water for 1 minute, drain on a sieve, rinse with cold water, and let dry. Mix celery with lemon juice, olive oil, salt, pepper, and sugar.

9. 9.

   Cut fish fillet into small pieces and arrange. Heat fish stock on the stove in a pot. Arrange prepared sides. Pour fish stock into a fondue pot and place on a hotplate.