Fish and Shrimp Fondue

Five-spice powder is available in Asian markets and in the international or ethnic cuisine section of many supermarkets.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 garlic cloves, peeled, divided
  • ¾ cup mayonnaise
  • 2 tsp. Dijon mustard
  • ½ tsp. five-spice powder
  • 2 Tbsp. olive oil
  • 1 shallot, peeled and finely chopped
  • 1 cup white wine
  • 4 cups seafood stock
  • ¾ lb. large shrimp, peeled and deveined
  • 1 lb. cod fillet, cut into bite-sized pieces
  • 2 cups cooked rice

Directions

  • Smash 3 cloves garlic. In a bowl, mix mashed garlic with mayonnaise, Dijon mustard, and five-spice powder. Refrigerate until ready to serve.
  • Heat the olive oil on low heat in a fondue pot or a medium saucepan. Add shallot and cook briefly on low heat. Add remaining garlic clove. Increase heat to medium-low and add wine and stock. Bring to a boil. Transfer the broth to the fondue pot if necessary; set the fondue pot on the table and set up the burner. Set the temperature high enough to keep the broth simmering throughout the meal.
  • Place the shrimp and fish on serving platters. Use dipping forks to spear the seafood and dip into the hot broth. Serve with rice and mayonnaise sauce.

Recipe Information

Serves: 4

Ingredients

  • 4 garlic cloves, peeled, divided
  • ¾ cup mayonnaise
  • 2 tsp. Dijon mustard
  • ½ tsp. five-spice powder
  • 2 Tbsp. olive oil
  • 1 shallot, peeled and finely chopped
  • 1 cup white wine
  • 4 cups seafood stock
  • ¾ lb. large shrimp, peeled and deveined
  • 1 lb. cod fillet, cut into bite-sized pieces
  • 2 cups cooked rice

Directions

  • Smash 3 cloves garlic. In a bowl, mix mashed garlic with mayonnaise, Dijon mustard, and five-spice powder. Refrigerate until ready to serve.
  • Heat the olive oil on low heat in a fondue pot or a medium saucepan. Add shallot and cook briefly on low heat. Add remaining garlic clove. Increase heat to medium-low and add wine and stock. Bring to a boil. Transfer the broth to the fondue pot if necessary; set the fondue pot on the table and set up the burner. Set the temperature high enough to keep the broth simmering throughout the meal.
  • Place the shrimp and fish on serving platters. Use dipping forks to spear the seafood and dip into the hot broth. Serve with rice and mayonnaise sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories720
Total Fat41g
Saturated Fat7g
Cholesterol170mg
Sodium1700mg
Total Carbohydrate41g
Dietary Fiber7g
Sugars4g
Protein37g