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Erw123
Bouillon fondue with chicken, fish and vegetables
Bouillon fondue with tilapia fillet, zucchini, red pepper, chestnut mushrooms and chicken.
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Ingredients
Directions
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Peel the garlic and press out over a bowl. Cut the chicken fillet and tilapia fillet into pieces. Wipe the chestnut mushrooms.
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Cut the zucchini into slices, paprika into strips and the tofu into cubes.
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Bring the broth to the boil. Put a fondue pot on the table and pour in the stock.
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Make a dip of the soy sauce, the lemon juice and the garlic, season with pepper.
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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.
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Dip the chicken, fish, vegetables and tofu in the dipping sauce.
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Nutrition
310Calories
Sodium0% DV2.040mg
Fat17% DV11g
Protein76% DV38g
Carbs4% DV13g
Fiber16% DV4g
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