Ok, I found something! Fondue Chinoise
04/01/05 09:04 AM
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 ½ 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.