Fish fondue in aromatic broth
Vitor Sobral
Ingredients For 10 servings
1,8kg of frogfish, Atlantic wreckfish or grouper and lobster
8dl of fish broth
2 Small onions
4 Cloves of garlic
1 Tablespoon of chopped chives
1 Teaspoon of sliced ginger
½ Teaspoon of coriander grains
Salt (to taste)
Preparation (10 pax)
Roll the fish steaks in a plastic wrap, and place them in the freezer for approximately 2 hours.
Remove and slice them with 4mm thickness.
Place the hot broth in the fondue recipient, add the remaining ingredients, and heat for 6-8 minutes.
Add more broth whenever it evaporates.
Remove and slice them with 4mm thickness.
Place the hot broth in the fondue recipient, add the remaining ingredients, and heat for 6-8 minutes.
Add more broth whenever it evaporates.
Season the fish with salt, roll the slices in a fork, and cook to taste in the flavoured broth.
Silampos products used in this recipe
