Fish or Shellfish Fondue Broth
From: Niko, Val-Belair, Quebec
Comments: This is a recipe that I invented as I could not find one.
Serve along with raw firm flesh fish, such as trout, salmon and shark, with shellfish such as shrimps, lobster bites, ....
IngredientsPreparation
  • 1 teaspoon [5 mL] dry chicken broth concentrate
  • 3 teaspoons [15 mL] liquid chicken broth concentrate
  • 2 cups [500 mL] water
  • 2 slices Spanish onion, broken-up into rings
  • 1 carrot, halved
  • 1 celery stalk, halved lengthwise
  • 2 Chinese cabbage leaves, sliced
  • 1/4 pound [113 g] butter
  • 2 cups [500 mL] shellfish broth
  • 2 tablespoons [30 mL] shellfish cocktail sauce
  • 1 tablespoon [15 mL] chili sauce
  • 1/2 bottle white wine
  • Chopped parsley, to taste
  • Basil, to taste
  • Garlic salt, to taste
  • 1 bay leaf
  • Bring dry and liquid chicken broth concentrates and water together to a boil, into a casserole.
  • Add all remaining ingredients.
  • Simmer over low heat for approximately 30 minutes, until carrot is soft.
  • Strain broth into a metal fondue pot.
  • Serve.