Seafood Fondue

40 minutes

Light

6 persons

This Seafood Fondue recipe combines a fine selection of exquisite seafood delicacies such as shrimp and scallops as well as skrei , salmon and tuna . The variety of seafood combined with a selection of dips and the Bavarian shrimp soup base makes this dish a true culinary experience for seafood lovers. As an additional highlight, you can then prepare a perfect ramen soup for your guests in no time. This seafood fondue is perfect for special occasions in good company.

Ingredients

500 g frozen Bavarian shrimp
or 2 x 400 g Black Tiger prawns, easy peel
2 x 150 g Albacore tuna steaks
2 x 160 g organic salmon fillet
2x 150 g Skrei fillet
500 g scallops
1 x Bavarian shrimp Asian soup
500 ml water
500 g ramen noodles
fondue set with skewers and baskets
Baguette as desired
Dips:
Aioli sauce
Roasted Garlic Aioli
Sweet Honey Mustard
Orange Passion Fruit
Teriyaki sauce
Side dishes:
1 broccoli cut into florets
400 g mushrooms, shiitake and enoki mushrooms
6 mini pak chois
2 carrots cut into strips
4 celery stalks cut into strips
fresh coriander or Thai basil for garnish

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

It is best to let the seafood thaw in the refrigerator overnight. Then rinse with cold water and pat dry.
Cut the fish into bite-sized cubes, peel and devein the shrimp if necessary.
Mix the Asian soup with the water and heat it in the fondue pot.
Place the fondue pot with rechaud in the middle of the table. Arrange the prepared seafood on separate plates and the sauces in small bowls around the fondue set.
Everyone takes a fondue skewer or basket and dips the seafood into the hot broth until it is cooked. Cooking time varies depending on the size of the pieces (scallops usually take about 4-5 minutes, while shrimp and fish cubes take a little less time).
As soon as the seafood is used up, add the ramen noodles, previously cooked according to the instructions on the packaging, to the broth, add vegetable side dishes if necessary and distribute the broth with the noodles into small bowls for your guests.
Depending on your taste, the ramen soup can be refined with fresh herbs. Coriander greens or Thai basil are best suited for this. Have fun enjoying the seafood fondue together!

Tip 1 – alternative soup base: Fish stock can also be used instead of the Asian Bavarian shrimp soup.

Tip 2 - Homemade teriyaki sauce: To do this you need 100 ml soy sauce, 60 ml sake, 30 ml mirin with 3 tablespoons sugar, 1 garlic clove, finely chopped or pressed, 1 teaspoon fresh ginger, grated or finely chopped. Place the mixture in a saucepan and bring to a boil over medium heat, stirring constantly. Once the sauce is boiling, reduce the heat and let the sauce simmer for about 2-3 minutes until it has thickened slightly. Remove the teriyaki sauce from the heat and let it cool.