Shrimp and Scallop Fondue

Ingredients

• 600 g raw shrimp (with head and shell)
• 4 cloves garlic
• 1 onion
• 4 tomatoes
• 50 ml olive oil
• 1 tsp cumin (ground)
• 40 ml cognac
• 700 ml chicken broth
• 2 Bay leaves
• Salt
• 1 tsp chili powder
• 400 g scallop meat

Instructions

1. 1.

   Wash the shrimp. Remove heads and shells and set aside. Cover the shrimp and refrigerate.

2. 2.

   Peel and dice the garlic and onion. Wash and halve the tomatoes. Heat olive oil in a pot, roast the shrimp shells and heads while stirring constantly. Add onions, garlic, and tomatoes and sauté while stirring.

3. 3.

   Add cumin, deglaze with cognac and chicken broth. Bring to a boil and simmer on low heat for about 5 minutes. Remove from heat and let stand for about 20 minutes. Strain through a sieve into a fondue pot, add bay leaves, season with salt and chili. Wash the scallops in a sieve.

4. 4.

   Reheat the shrimp broth and add the shrimp and scallops. Thread the seafood onto skewers and cook in the hot broth for about 1–2 minutes until done. Serve with garlic mayonnaise.