Filter
Reset
Sort ByRelevance
Erw123
Bouillon fondue with chicken, fish and vegetables
Bouillon fondue with tilapia fillet, zucchini, red pepper, chestnut mushrooms and chicken.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the garlic and press out over a bowl. Cut the chicken fillet and tilapia fillet into pieces. Wipe the chestnut mushrooms.
-
Cut the zucchini into slices, paprika into strips and the tofu into cubes.
-
Bring the broth to the boil. Put a fondue pot on the table and pour in the stock.
-
Make a dip of the soy sauce, the lemon juice and the garlic, season with pepper.
-
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.
-
Dip the chicken, fish, vegetables and tofu in the dipping sauce.
Blogs that might be interesting
-
25 minMain dishcouscous, olive oil, garlic, carrots, leeks, zucchini, paprika, chicken bouillon, lambs, sprigs of fresh mint,couscous with summer vegetables and grilled lamb sausages
-
25 minMain dishbaking flour, curry powder, lentils, Red onion, flat leaf parsley, yoghurt dressing chives, bacon patties a la minute,tandoori bacon patties
-
25 minMain dishgarnish almonds, hare or rib chops, oil, garlic, seedless white grapes, voice ginger, ginger syrup,chops with hot grapes
-
50 minMain dishfrozen butter butter puff pastry, Red onion, cream brie, traditional olive oil, chicory, dried oregano,chicory cake with red onion and brie
Nutrition
310Calories
Sodium0% DV2.040mg
Fat17% DV11g
Protein76% DV38g
Carbs4% DV13g
Fiber16% DV4g
Loved it