Vegetable and Fish Fondue
Prep: 20min
|
Servings: 4
|
Cook: 15min
A fresh vegetable and fish fondue recipe featuring a variety of colorful vegetables and tender fish fillets simmered in a light broth. Try this dish and other recipes from Spoonsparrow!
Ingredients
- 600 g mixed vegetables (e.g., kohlrabi, carrots, chicory, celery stalks)
- 0.5 bunch Basil
- 600 g fish fillet (ready-to-cook, skinless, e.g., tuna, salmon, cod, sea bass, stonefish)
- 1 Garlic clove
- 200 ml dry white wine
- 300 ml fish stock
- 300 ml Vegetable broth
- Salt
- ground pepper
Instructions
-
1.
Wash, clean, and cut the vegetables into bite-sized pieces.
-
2.
Rinse the basil, shake it dry, and pluck the leaves from the stems.
-
3.
Wash the fish, pat it dry, and cut it into bite-sized pieces as well.
-
4.
Peel the garlic and rub the fondue pot with it. Heat the wine with the broth and stock in the pot, season with salt and pepper, and place on a hotplate.
-
5.
Add the vegetables, fish, and basil to a fondue sieve and cook them in the hot broth until done.
