Seafood Fondue Recipe
Make Seafood Fondue Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Fondue Base
Dipping Items
Method
Preparation of Seafood
- 1
Prepare the Seafood
Rinse the shrimp, scallops, crab meat, and lobster meat under cold water. Pat dry with paper towels and cut the lobster into bite-sized pieces.
Fondue Base Preparation
- 2
Heat the Base
In a medium saucepan, combine the dry white wine and minced garlic over medium heat. Bring to a simmer but do not boil.
- 3
Add Cream
Add the heavy cream to the saucepan and stir well. Allow it to heat for 2-3 minutes, stirring occasionally.
- 4
Incorporate Cheese
Gradually add the Gruyère and Parmesan cheese, stirring constantly until melted and smooth.
- 5
Thicken the Mixture
In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry. Slowly add this to the cheese mixture while stirring, allowing it to thicken.
- 6
Season the Fondue
Add grated nutmeg, salt, and freshly ground black pepper to taste. Stir well to combine.
Cooking and Serving
- 7
Combine Seafood
Add the prepared seafood to the cheese mixture and cook for an additional 5 minutes until the seafood is heated through.
- 8
Prepare Dipping Items
While the seafood is cooking, cube the French bread and cut the vegetables into bite-sized pieces.
- 9
Serve
Transfer the fondue to a fondue pot or a heatproof serving dish. Arrange the cubed bread and vegetables around the fondue for dipping.