Seafood Chinese Fondue

Name: Seafood Chinese Fondue
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 litre chicken stock; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 slices ginger (thinly sliced); 2 cloves garlic (crushed); 200 grams shrimp (peeled and deveined); 200 grams scallops (fresh); 200 grams mussels (cleaned); 200 grams white fish fillet (cubed); 1 red bell pepper (sliced); 1 zucchini (sliced); 100 grams mushrooms (sliced)

45 min 6 servings Medium

All Recipes

A delightful hot pot experience with a variety of fresh seafood cooked to perfection in a savoury broth.

Prep

30 min

Cook

15 min

Total

45 min

Servings

Difficulty

Medium

Seafood Chinese Fondue, or fondue chinoise de la mer, offers a unique dining experience where fresh seafood is cooked at the table in a simmering broth. This social dish is perfect for gatherings, allowing everyone to customize their meal with their preferred seafood and accompaniments. The origins of this fondue trace back to the traditional Chinese hot pot, where communal cooking and sharing are celebrated. The adaptation with seafood brings a fresh and light variation, making it ideal for seafood lovers.

Ingredients

Servings

Broth

Seafood and Vegetables

Instructions

Prepare the Broth

In a large pot, combine chicken stock, soy sauce, rice vinegar, ginger, and garlic. Bring to a boil, then reduce heat and let it simmer for 10 minutes.

Pro tip: Adjust the seasoning to taste by adding more soy sauce or vinegar.

Set Up the Fondue Pot

Transfer the simmering broth to a fondue pot or a slow cooker to keep it warm at the dining table.

Pro tip: Ensure the broth is kept at a gentle simmer throughout the meal.

Prepare the Seafood

Rinse all seafood under cold water and pat dry with paper towels. Arrange on a platter for easy access.

Pro tip: Keep seafood refrigerated until just before serving to maintain freshness.

Slice the Vegetables

Slice red bell pepper, zucchini, and mushrooms. Arrange them on a separate platter.

Pro tip: Keep vegetables thinly sliced for quick cooking.

Cook the Seafood and Vegetables

Using fondue forks, cook seafood and vegetables in the simmering broth until seafood is opaque and vegetables are tender, about 2-3 minutes.

Pro tip: Cook seafood to an internal temperature of 145°F (63°C) for safety.

Serve with Dipping Sauces

Provide a variety of dipping sauces for guests to enjoy with their cooked seafood and vegetables.

Pro tip: Try garlic butter, soy sauce, or spicy chili sauce for different flavour profiles.

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Tips & Tricks

<ul><li>Prepare all ingredients beforehand to streamline cooking.</li><li>Use a fondue pot or a slow cooker to keep the broth simmering.</li><li>Select high-quality, fresh seafood for the best taste.</li><li>Offer a variety of dipping sauces to enhance flavours.</li></ul>

Serving Suggestions

Serve your Seafood Chinese Fondue with an array of dipping sauces such as soy sauce, garlic butter, or spicy chili for added flavour. Pair it with a crisp white wine like Sauvignon Blanc to complement the seafood's freshness. To make ahead, prepare your broth and slice your seafood and vegetables in advance, storing them safely in the refrigerator until ready to use. Leftovers can be stored in an airtight container in the fridge for up to two days.