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This fondue makes a beautiful presentation for New Year’s Eve or any gala occasion. To complete the festive menu, consider a salad of endive and field greens with pink grapefruit, avocado, and pomegranate seeds.
Lightly salt the seafood and chill in the refrigerator until ready to cook. Arrange the seafood on a platter and garnish with the lemon wedges and cilantro sprigs.
In a medium saucepan over medium heat, heat the olive oil and sauté the shallots, garlic, and ginger until soft, about 5 minutes. Add the wine, water, and salt and bring to a boil.
Transfer to a fondue pot and bring the broth to a simmer. Skewer the seafood on fondue forks and cook until just no longer opaque, about 2 minutes. Dip into the sauces.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information includes 1/4 teaspoon of added salt, but does not include Aioli, RÃ©moulade Sauce, Soy-Wasabi Sauce, Sour Cream-Dill Sauce,
Thousand Island Sauce, or Tomato Cocktail Sauce. For nutritional information on Aioli, RÃ©moulade Sauce, Soy-Wasabi Sauce, Sour Cream-Dill Sauce,
Thousand Island Sauce, or Tomato Cocktail Sauce, please follow the links above.
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