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Bouillon fondue with chicken, fish and vegetables
 
 
4 ServingsPTM16 min

Bouillon fondue with chicken, fish and vegetables


Bouillon fondue with tilapia fillet, zucchini, red pepper, chestnut mushrooms and chicken.

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Directions

  1. Peel the garlic and press out over a bowl. Cut the chicken fillet and tilapia fillet into pieces. Wipe the chestnut mushrooms.
  2. Cut the zucchini into slices, paprika into strips and the tofu into cubes.
  3. Bring the broth to the boil. Put a fondue pot on the table and pour in the stock.
  4. Make a dip of the soy sauce, the lemon juice and the garlic, season with pepper.
  5. Using a net, dip the pieces of chicken, fish, vegetables and tofu for a few minutes in the hot stock until the chicken or fish is white through.
  6. Dip the chicken, fish, vegetables and tofu in the dipping sauce.


Nutrition

310Calories
Sodium0% DV2.040mg
Fat17% DV11g
Protein76% DV38g
Carbs4% DV13g
Fiber16% DV4g

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