Important message for users accessing this page using a screen reader: We are in the process of optimizing the store for screen reader use. Please feel free to call us to place your order at 201 804 8000 at any time. We will be more than happy to help you. Thank you very much.
 Loading... Please wait...

FREE SHIPPING DEAL: Free Shipping on all orders of $49 and more.close



Seafood Hot Broth Fondue

Prep Time: 2 hrs

Cook Time: 40 mins

Servings: 6

We created a delicious hot broth for a recent fondue party that allowed our guests to enjoy the interactive fun of fondue, while keeping our dinner on the healthy side! Skipping the typical hot oil fondue method, we bumped up the flavor of our hot broth by utilizing shrimp shells and aromatics. We've included the recipe for our Asian Salmon Meatballs and 2 dips...Enjoy!


  • shrimp shells (from a pound or two of shrimp)
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 3 cloves garlic, minced
  • 2" knob fresh ginger
  • 1 tablespoon whole peppercorns
  • 5 sprigs fresh thyme
  • 1 heaping tablespoon tomato paste
  • 1 1/2 cups dry white wine
  • 7 cups water
  • kosher salt
  • 1 pound boneless, skinless salmon chunks
  • 3 green onions, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 teaspoon ground ginger
  • pinch kosher salt
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 heaping teaspoon wasabi paste
  • 1 teaspoon hoisin sauce
  • 2 tablespoons coconut flour
  • 1 cup mayonnaise
  • 1/4 cup stone ground mustard
  • 1 tablespoon minced cilantro
  • 2 tablespoons finely minced red onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon apple cider vinegar
  • zest from 1/2 lemon
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon cajun seasoning
  • 1 heaping tablespoon horseradish
  • 1/3 cup soy sauce
  • 1/8 teaspoon ground ginger
  • 1 to 1 1/2 heaping teaspoons wasabi paste
  • 1/2 teaspoon sesame oil
  • minced green onion tops
  • 1 1/2 pounds large shrimp, shelled and deveined (save shells for broth)
  • 1/2 pound large sea scallops, sliced in half to reduce thickness


FOR THE BROTH: (day before fondue dinner)
In a large pot, heat the olive oil and saute the leeks, garlic, and ginger. Season with salt. When this mixture has softened and brightened in color, add the shrimp shells, peppercorns and thyme stems. Saute for 8 minutes.
Add the tomato paste, wine and water. Add another large pinch of salt and stir to combine. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Use a skimmer or fine mesh strainer to remove the solids. Strain twice to make sure all solids are removed. Taste for seasoning and adjust salt if needed. Pour the broth into a sealable container and cool over ice. Cover and place the stock in the refrigerator overnight.
Pulse the salmon chunks in a food processor until you have small uniform pieces. Don't over process. Transfer to a bowl and add the remaining meatball ingredients. Mix the ingredients until everything is fully incorporated. Use a 1" scoop to make small uniform meatballs. Place on a sheet pan and cover tightly with plastic wrap. Store in the refrigerator overnight.
Whisk all of the remoulade ingredients in a bowl. Cover and store in the refrigerator.
Whisk all of the ingredients together in a bowl and store in the refrigerator.
Remove the broth and meatballs from the refrigerator. Heat the broth to a simmer on the stove.
Create 6 serving portions for your guest by dividing the meatballs, shrimp, and scallops on individual platters. Garnish each serving with lemon and cilantro. Lightly sprinkle the seafood with salt. Place dips in front of each guests setting and lay fondue forks beside the platters.
Add fuel (gel or liquid fuel for fondue pots) to the fondue burner and light. Transfer the simmering broth to the fondue pot and allow to come back to temperature for a few minutes. Adjust the top of the fondue burner to control the heat. For broth cooking, you want the broth to stay around 200 degrees. (For hot oil cooking, you want to reach an oil temperature of 350 degrees.)
Cook your seafood for 3-5 minutes depending on size. We like using our stainless wire ladles for cooking the meatballs. Enjoy the different flavors of the dips with the seafood when cooked.

View Comments

Meatball Marinara Zucchini Boats

Meatball Marinara Zucchini Boats Prep Time: 45 mins Cook Time: 2 mins Servings: 8 Lean turkey meatballs are nestled inside hollowed zucchini and baked in a rich homemade marinara sauce. We've used almond meal in place of flour to keep this grain free! print recipe Ingredients: FOR THE MARINARA: 3 (24 oz) containers of mini tomatoes (multi-color if possible) 3 bulbs garlic, peeled/trimmed/cloves [...]

Read More

Chicken Pot Pie w/ Parmesan Herb Crust

Chicken Pot Pie w/ Parmesan Herb Crust Prep Time: 3 hrs Cook Time: 30 mins A homemade cream sauce and parmesan herb pastry crust help to elevate the traditional pot pie. You can change up the vegetables and meat used to create several different flavors. print recipe Ingredients: FOR THE PASTRY: 1 1/4 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon kosher salt 1 [...]

Read More

Braised Hungarian Chicken

Braised Hungarian Chicken Prep Time: 15 mins Cook Time: 75 mins This braised chicken dish has just the right kick of heat and a TON of flavor! The braising liquid is thickened before serving, creating a rich sauce to serve with the chicken. print recipe Ingredients: 3 pounds boneless skinless chicken thighs 2 large white onions, sliced thin 1 teaspoon kosher salt 2 [...]

Read More

Lebanese Stuffed Squash

Lebanese Stuffed Squash Prep Time: 20 mins Cook Time: 2 hrs Servings: 6 A hearty stuffed squash filled with Lebanese spiced beef and rice. The filling absorbs the flavors of the delicious roasted tomato stock that it simmers in. print recipe Ingredients: 10 firm roma tomatoes, cut into large chunks 1 large white onion, cut into large chunks 15 cloves garlic, peeled olive [...]

Read More

Roasted Chicken w/ Sweet Tea Brine

Roasted Chicken w/ Sweet Tea Brine Prep Time: 24 hrs Cook Time: 2 hrs This delicious whole chicken is infused with the flavors of tea, cilantro, and peppers. A 24 hour brine period produces moist and flavor-packed chicken that roasts to a golden perfection. print recipe Ingredients: 6 pound whole chicken, rinsed and patted dry 8 cups water 8 family size tea [...]

Read More

Savory Lamb Pasties

Savory Lamb Pasties Prep Time: 90 mins Cook Time: 1 hrs These pasties are tender, flaky, and full of delicious flavor! Ground lamb is combined with sweet potato and apple to make a savory filling with just a hint of sweetness. We used our dumpling molds for easy shaping and sealing! print recipe Ingredients: 2 cups shortening 2 cups boiling water 5½ - [...]

Read More

Back to Top