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Seafood Fondue

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“Delicious chunks of seafood cooked at the table and dipped into sauces.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
  2. Peel and devein shrimp.
  3. Rince scallops to remove any grit.
  4. If large, cut in half.
  5. Arrange fish and shellfish on a large serving platter.
  6. Mix the sauces and spoon into small serving bowls.
  7. Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
  8. Serve.
  9. Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
  10. The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.

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