Fish and Seafood Fondue

Basic Seafood Fondue Recipe

Ingredients

• 1 pound slice (1/2 to 3/4 inch) salmon, halibut, or swordfish
• 1 pound raw shrimp, shelled, deveined, washed and dried
• Cooking oil or half butter and half oil
• Fish and seafood sauces (see ideas on right)

Instructions

1. Cut fish into 1/4" w x 2" long strips and keep refrigerated until time to cook.
2. Fill a metal fondue pout 1/2 full with oil or the oil/butter combination. Heat the oil on the stove until it reaches 350 degrees. If you are using the butter/oil combination heat it slowly until the butter bubbles and the mixture turns slightly golden.
3. Place the fondue pot on the stand over moderately high, direct heat. 

To Serve:

Have each guest loop a strip of fish over a sturdy bamboo skewer and dip in the oil until lightly browned. Spear the shrimp with fondue forks or bamboo skewers and cook until light pink. Don't overcook shrimp or they will get tough. Dip cooked fish in sauce.