Seafood Hot Broth Fondue

Restaurant Recipe

1 to 2 pounds shrimp shells
1 tablespoon olive oil
1 small leek, chopped
3 cloves garlic, minced
2 inch 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

For the Broth. Make the day before your 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 to 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 container with a lid and cool over ice. Cover and place the stock in the refrigerator overnight.

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