When winter deals you a below-zero blow, as Minnesota winters always do, we encourage embracing it with warm melty vibes and good old-fashioned fondue. See our fave recipe below for your fondue future~
Moroccan Tomato Fondue with Seafood and Aïoli
- 12 uncooked peeled and deveined shrimp
- 1 lb halibut, cut into ½ inch cubes
- 1 lb sea bass, cut into ½ inch cubes (or use whatever firm-fleshed white ocean fish is available — try different kinds!)
- Crusty white bread, cut into slices
Skewer the seafood pieces on wooden skewers and arrange on a serving platter. Refrigerate until ready to serve.
Moroccan Tomato Broth
Ingredients:
- 1 tablespoon olive oil
- 2 garlic cloves, sliced
- 1 small yellow onion, sliced
- 1 pinch red pepper flakes
- ½ teaspoon ground cinnamon
- 1 tablespoon ground cumin
- 1 lb. tomatoes, seeded and chopped
- Zest from 1 orange
- 1 cup white wine
- 2 bay leaves
- 3 tablespoons honey
- 1 pinch saffron threads, soaked in ¼ cup boiling water
- 1 cup water or fish stock
Instructions:
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, and sauté until glassy and soft. Add the pepper flakes, cinnamon, and cumin, and cook for 1 minute. Add the remaining ingredients and bring to a boil.
Simmer for 20 minutes; remove from heat, and working in small batches, puree in a blender.
Return to the saucepan, and bring to a simmer. Transfer to warm fondue pot and set on its table stand.
Serve with Aïoli
- 2 egg yolks
- 2 tablespoons Dijon mustard
- 3 tablespoons minced garlic
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- Dash of tabasco
- 2 cups corn or peanut oil
In a standing mixer, mix together the egg yolks, mustard, garlic, vinegar, salt, and Tobasco. With the mixer running, add the oil in a thin stream (it can be added faster after about 1/3 of the oil is in) until a thick emulsion is formed. Chill.
How to Fondue:
Cook seafood pieces in the broth until cooked through. Ladle a small amount of broth into a small bowl or ramekin. Place cooked seafood in bowl along with a small dollop of the aïoli. Delish!
