Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Seafood Hot Broth Fondue


For the Shrimp Broth

1 to 2 pounds shrimp shells
1 tablespoon olive oil
1 small leek, chopped
3 cloves garlic, minced
2" knob fresh ginger
1 tablespoon whole peppercorns
5 sprigs fresh thyme
1 heaping tablespoon tomato paste
1½ cups dry white wine
7 cups water
kosher salt

For the Salmon Meatballs

1 pound of boneless, skinless salmon chunks
3 scallions, very finely chopped
½ cup cilantro, very finely chopped
¼ teaspoon ground ginger
pinch kosher salt
1 garlic clove, minced
1 teaspoon soy sauce
1 teaspoon sesame oil
1 heaping teaspoon wasabi paste
1 teaspoon hoisin sauce
2 tablespoons coconut flour

For the Remoulade Dip

1 cup mayonnaise
¼ cup stone ground mustard
1 tablespoon minced cilantro
2 tablespoons red onion, finely minced
½ teaspoon minced garlic
1 tablespoon cider vinegar
zest from ½ lemon
½ teaspoon hot sauce
½ teaspoon cajun seasoning
1 heaping tablespoon horseradish

For the Soy/Wasabi/Ginger Dip

⅓ cup soy sauce
⅛ teaspoon ground ginger
1 to 1½ heaping teaspoons wasabi paste
½ teaspoon sesame oil
minced green onion tops

Raw Items

1 pound large shrimp, shelled and deveined
½ pound large sea scallops, cut in half

For the Broth- day before fondue dinner
  1. In a large pot, heat the olive oil and saute the leeks, garlic, and ginger. Season with salt. When this mixture has softened and brightened in color, add the shrimp shells, peppercorns and thyme stems. Saute for 8 minutes.
  2. Add the tomato paste, wine and water. Add another large pinch of salt and stir to combine. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Use a skimmer or fine mesh strainer to remove the solids. Strain twice to make sure all solids are removed. Taste for seasoning and adjust salt if needed. Pour the broth into a sealable container and cool over ice. Cover and place the stock in the refrigerator overnight.
For the salmon meatballs- day before
  1. Pulse the salmon chunks in a food processor until you have small uniform pieces. Don't overprocess. Transfer to a bowl and add the remaining meatball ingredients. Mix the ingredients until everything is fully incorporated. Use a 1" scoop to make small uniform meatballs. Place on a sheet pan and cover tightly with plastic wrap. Store in the refrigerator overnight.
For the Remoulade Dip
  1. Whisk all of the remoulade ingredients in a bowl. Cover and store in the refrigerator.
For the Soy/Wasabi/Ginger Dip
  1. Whisk all of the ingredients together in a bowl and store in the refrigerator.
To Serve
  1. Remove the broth and meatballs from the refrigerator. Heat the broth to a simmer on the stove.
  2. Create 6 serving portions for your guest by dividing the meatballs, shrimp, and scallops on individual platters. Garnish each serving with lemon and cilantro. Lightly sprinkle the seafood with salt. Place dips in front of each guests setting and lay fondue forks beside the platters.
  3. Add fuel to the fondue burner and light. Transfer the simmering broth to the fondue pot and allow to come back to temperature for a few minutes.
  4. Cook your seafood for 3-5 minutes depending on size. Enjoy the different flavors of the dips with the seafood when cooked.



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook