Irritable Bowel Syndrome Message Boards

Here is one I found in one of my ancient cookbooks. You'll love the part about decorating the platter with seashells. I love the part about a POUND of lobster meat! I'd have to take out a second mortgage for that. Maybe there's a firm-fleshed fish near you that you could substitute.

I've never made this, but it sounds worth a try. Let me know if you decide to keep the pot.

Seafood Fondue Chinoise
From Fondue Magic
By Anita Pritchard
Serves 6

1 quart bottled clam juice
2 cups dry white wine
2 cups water
1 large onion, finely chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 peppercorns
1 bay leaf
1 teaspoon salt
1 lb. fresh shrimp, peeled and deveined
1 lb. fresh deep sea scallops, each cut in 3 slices
1 lb. fresh lobster tails, cut in bite-size pieces

Part 1 (in advance)
Make a court bouillon by combining the clam juice, white wine, water, onion, carrot, celery, peppercorns, bay leaf and salt together in a large cooking pot. Cook over moderate heat for 30 minutes. Strain through a fine sieve. Reserve the liquid; discard the vegetables and seasonings. At serving time heat the court bouillon to a rolling boil.

Part 2
Arrange seafood on 2 large shells or border a platter with sea shells. Place bamboo mat or tray under heat source. Adjust burner so that court bouillon will boil gently through meal.

Part 3
Each guest spears a bite-size piece of seafood, dunks it into the boiling court bouillon, cooking it from 1 to 1 � minutes, depending upon the size of the pieces. When the fish has been consumed, the court bouillon can be ladled into small rice bowls to satiate the weight-watching guest.

sperry_twiggins

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