Fondue Recipe

When winter deals you a below-zero blow, as Minnesota winters always do, we encourage embracing it with warm melty vibes and good old-fashioned fondue. See our fave recipe below for your fondue future~

fondue recipe

Moroccan Tomato Fondue with Seafood and Aïoli

  • 12 uncooked peeled and deveined shrimp
  • 1 lb. halibut, cut into ½ inch cubes
  • 1 lb. sea bass, cut into ½ inch cubes (or use whatever firm-fleshed white ocean fish is available — try different kinds!)
  • Crusty white bread, cut into slices

Skewer the seafood pieces on wooden skewers and arrange on a serving platter. Refrigerate until ready to serve.

Moroccan Tomato Broth

Ingredients:
  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced
  • 1 small yellow onion, sliced
  • 1 pinch red pepper flakes
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 pound tomatoes, seeded and chopped
  • Zest from 1 orange
  • 1 cup white wine
  • 2 bay leaves
  • 3 tablespoons honey
  • 1 pinch saffron threads, soaked in ¼ cup boiling water
  • 1 cup water or fish stock
Instructions:

Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, and sauté until glassy and soft. Add the pepper flakes, cinnamon, and cumin, and cook for 1 minute. Add the remaining ingredients and bring to a boil.

Simmer for 20 minutes; remove from heat, and working in small batches, puree in a blender.

Return to the saucepan, and bring to a simmer. Transfer to warm fondue pot and set on its table stand.

Serve with Aïoli

  • 2 egg yolks
  • 2 tablespoons Dijon mustard
  • 3 tablespoons minced garlic
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • Dash of tabasco
  • 2 cups corn or peanut oil

In a standing mixer, mix together the egg yolks, mustard, garlic, vinegar, salt, and Tobasco. With the mixer running, add the oil in a thin stream (it can be added faster after about 1/3 of the oil is in) until a thick emulsion is formed. Chill.

How to Fondue:

Cook seafood pieces in the broth until cooked through. Ladle a small amount of broth into a small bowl or ramekin. Place cooked seafood in bowl along with a small dollop of the aïoli. Delish!

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