Fish stock fondue with fennel

Name: fish stock fondue with fennel
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: fennel; 2 shallots coarsely chopped; 2 tablespoons olive oil; 300 ml dry white wine; 2 pots fish fond a 380 ml; 2 twigs thyme; 2 fish bouillon tablets; White pepper

A tasty recipe. The main course contains the following ingredients: fish, fennel, shallots (ground beef), olive oil, dry white wine, fish fillet (a 380 ml), thyme, fish stock tablets and white pepper.

Ingredients

Kitchen Stuff

wide fondue pan with rechaud
metal scoops

Directions

Clean fennel and cut into cubes, keep green. Fry shallots and fennel in oil for 5 min. Add wine, fond, 300 ml of water and thyme. Bring to the boil, crumble bouillon tablets on top and let boil gently simmer. Season with coarsely ground pepper. Broth over fondue pan seven. Fennel green above it. Put fondue pan and bowls of dip snacks on the table. Place the scoops each time, put them in the broth and let the ingredients simmer in a couple of minutes.
To cook in the broth: - cubes of cod or seaweed fillet - strips of tilapia or redfish fillet - round carrot, zucchini or spinach rolled fillets - uncooked mussels - raw scampi (frozen), peeled - raw oysters - scallops (scallops, frozen) - samphire or sea lemons - strips of fennel - celery sticks.