Marinated Seafood Fondue Recipe
Ingredients
| Sherry vinegar | 1 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Garlic | 2 Tablespoon, crushed | |
| Allspice | 2 Teaspoon | |
| Black peppercorns | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Bay leaves | 3 | |
| Medium | 24 | |
| 12 sun-dried tomatoes (without oil) | ||
| Medium | 12 , unpeeled | |
| 1/2 pound swordfish steaks, cut into1-inch cubes | ||
| Low-sodium chicken broth | 3 Can (10oz), undiluted | |
| Dry sherry | 2/3 Cup (16 tbs) | |
Directions
Combine first 8 ingredients in a medium saucepan; stir well.
Bring to a boil; reduce heat, and simmer 1 minute.
Place mushrooms and tomatoes in a shallow dish; pour half of hot vinegar mixture over mushroom mixture.
Cover and let stand 1 hour, stirring occasionally.
Let remaining marinade stand at room temperature 30 minutes.
Peel and devein shrimp, leaving tails intact.
Combine shrimp and swordfish in a large heavy-duty, zip-top plastic bag; pour reserved marinade over seafood, and seal bag.
Shake bag until seafood is well coated.
Marinate in refrigerator 30 minutes.
Combine chicken broth and 2/3 cup sherry in a large saucepan.
Bring to a boil; reduce heat, and simmer 1 minute.
Transfer chicken broth mixture to a fondue pot, and continue to simmer over medium heat.
Remove vegetables and seafood from marinade, and discard marinade.
Thread vegetables and seafood onto fondue forks or wooden skewers.
Place in simmering broth mixture, and cook 3 to 4 minutes or until seafood is done and vegetables are tender.
Bring to a boil; reduce heat, and simmer 1 minute.
Place mushrooms and tomatoes in a shallow dish; pour half of hot vinegar mixture over mushroom mixture.
Cover and let stand 1 hour, stirring occasionally.
Let remaining marinade stand at room temperature 30 minutes.
Peel and devein shrimp, leaving tails intact.
Combine shrimp and swordfish in a large heavy-duty, zip-top plastic bag; pour reserved marinade over seafood, and seal bag.
Shake bag until seafood is well coated.
Marinate in refrigerator 30 minutes.
Combine chicken broth and 2/3 cup sherry in a large saucepan.
Bring to a boil; reduce heat, and simmer 1 minute.
Transfer chicken broth mixture to a fondue pot, and continue to simmer over medium heat.
Remove vegetables and seafood from marinade, and discard marinade.
Thread vegetables and seafood onto fondue forks or wooden skewers.
Place in simmering broth mixture, and cook 3 to 4 minutes or until seafood is done and vegetables are tender.
Chef
