An easy to create fish fondue for the seafood lovers

Ingredients

• 400g salmon fillet cut into 3cm thick chunks
• 400g catfish fillet cut into 3 cm thick chunks
• 400g cod fillet cut into 3 cm thick chunks
• 12 prawns, shelled and ready to cook
• 1 litre tasty fish stock
• 1-2 saffron threads

I suggest the following additions:

• Aioli dip
• Curry dip
• Chilli dip
• Honey & mustard dip
• Mustard and herb dip with garlic
• Cocktail sauce
• Herb butter
• Crispy baguette, ciabatta bread or toast
• Colourful season salad

Preparation

Fish stock:

• Either use a convenience product from the delicatessen section of the supermarket or make your own.

1. I like to make the base of the fish stock with a light vegetable sauce, 5-6 peppercorns, 1 bay leaf, ground cayenne, 1-2 cloves, 1 lemon peel and the saffron to make a delicious and tasty fish stock.
2. Next, filter the stock through a sieve and heat to just below boiling point.
3. Cut the shelled prawns along the back and remove the intestine.
4. Rinse the fish fillets under cool, running water, pat dry and cut into 30-40g chunks.
5. Place on a large platter dividing the fish by sort so that your guests can easily identify them.
6. Either use skewers, a fish basket or a skimmer to place the chunks of fish in the hot fish stock and allow to cook.

Serving suggestion

Place the various sauces, dips and bread on the table and allow your guests to start feasting on this delicious, exciting and interesting meal.