Fish and Seafood Fondue


Basic Seafood Fondue Recipe

Planning: You'll need approximately 1/3 pound fish or seafood per person.  Servings: About 4 -6
  • 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)
  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.

Seafood Fondue Suggestions

Here are some tips for a successful seafood fondue meal:
  1. Select an assortment of fish that includes fast cooking (like shrimp) so that dinners don't have to wait too long while the meatier fish cooks.
  2. Include a combination of both light (soy based) or heavy (mayonnaise or peanut based) sauces to satisfy an array of appetites.
  3. Only use bamboo skewers for broth fondue because wooden skewers can burn in hot oil.
  4. Use multiple fondue pots for more than 4 guests so that the pots don't get overcrowded and make cooking too slow.

Dipping Sauce Recipes

Spicy Cocktail Sauce

1 cup catsup
2 tablespoons vinegar
3/4 teaspoon prepared horseradish
Dash hot pepper sauce

Combine ingredients and store refrigerated until use.

Tartar Sauce

3/4 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice

1 teaspoon minced fresh tarragon

Chipotle Tartar Sauce

1 cup mayonnaise

2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*

Mix all ingredients in medium bowl to blend. Season to taste with salt.

Dill Sauce

2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.