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
- 4 garlic cloves, peeled, divided
- 3⁄4 cup mayonnaise
- 2 tsp. Dijon mustard
- 1⁄2 tsp. five-spice powder
- 2 Tbsp. olive oil
- 1 shallot, peeled and finely chopped
- 1 cup white wine
- 4 cups seafood stock
- 3⁄4 lb. large shrimp, peeled and deveined
- 1 lb. cod fillet, cut into bite-sized pieces
- 2 cups cooked rice
- 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.