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Name: Christmas Eve Seafood Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 12 cups Seafood stock; 12 cups Chicken Stock; 3/4 cup White Wine; 3 tablespoons Fresh chives chopped; 3 tablespoons Fresh Thyme chopped; 2 tablespoons Fresh Ginger Graded; 1/2 Cups Soy sauce; 3 cloves Garlic; 6 Whole Lobster Tails; 2 pounds Jumbo Shrimp; 6 Large Scallops; 1 pound small red potatoes

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INGREDIENTS

12 cups Seafood stock
12 cups Chicken Stock
3/4 cup White Wine
3 tablespoons Fresh chives ; chopped
3 tablespoons Fresh Thyme ; chopped
2 tablespoons Fresh Ginger ; Graded
1/2 Cups Soy sauce
3 cloves Garlic
6 Whole Lobster Tails
2 pounds Jumbo Shrimp
6 Large Scallops
1 pound small red potatoes

INSTRUCTIONS

1. In a large pot over medium heat, mix the chicken and fish stock, white wine, garlic, ginger, salt and pepper and soy sauce.

2. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.

3. Rinse the scallops, lobster, and shrimp.

4. Pat dry and cut into bite-sized pieces. Cut the scallops into thin coins about 3 mm (1/4 inch thick).

5. Arrange seafood and fish on serving plates and keep refrigerated until fondue starts.

6. Add the potatoes to fondue broth and let them cook for about 12 minutes.

7. Remove the potatoes from the water and arrange on serving plates.

8. When you are ready to get started, light the fondue burner and adjust the heat.

10. Transfer the broth into your fondue pot. Keep the extra broth in a pot on the stove top on low heat to replenish as needed.

NOTES

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Christmas Eve Seafood Fondue

12 cups Seafood stock
12 cups Chicken Stock
3/4 cup White Wine
3 tablespoons Fresh chives chopped
3 tablespoons Fresh Thyme chopped
2 tablespoons Fresh Ginger Graded
1/2 Cups Soy sauce
3 cloves Garlic
6 Whole Lobster Tails
2 pounds Jumbo Shrimp
6 Large Scallops
1 pound small red potatoes

1. In a large pot over medium heat, mix the chicken and fish stock, white wine, garlic, ginger, salt and pepper and soy sauce.

2. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.

3. Rinse the scallops, lobster, and shrimp.

4. Pat dry and cut into bite-sized pieces. Cut the scallops into thin coins about 3 mm (1/4 inch thick).

5. Arrange seafood and fish on serving plates and keep refrigerated until fondue starts.

6. Add the potatoes to fondue broth and let them cook for about 12 minutes.

7. Remove the potatoes from the water and arrange on serving plates.

8. When you are ready to get started, light the fondue burner and adjust the heat.

10. Transfer the broth into your fondue pot. Keep the extra broth in a pot on the stove top on low heat to replenish as needed.

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Nutrition

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Serving Size: 1 Serving (1224g)
Recipe Makes: 10 Servings

Calories: 461
Calories from Fat: 99 (21%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2.3g
Cholesterol 208.8mg		64 %
Sodium 1537.9mg		53 %
Potassium 2480.3mg		65 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 34.8g
Protein 51.1g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 461

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