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DonB5750
Fish stock fondue with fennel
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.
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Ingredients
Directions
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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.
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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.
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Nutrition
25Calories
Sodium20% DV485mg
Fat3% DV2g
Protein0% DV0g
Carbs0% DV0g
Fiber16% DV4g
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