4 Cups Chicken stock
2 Tbsp Dry sherry
2 Garlic cloves, chopped
1 Tbsp Fresh ginger, grated
3 Tbsp Soy sauce
¼ tsp Worcestershire sauce
2 lbs Shrimp, scallops, and/or salmon (fish cut into bite sized pieces)
Combine chicken stock, sherry, garlic, ginger, soy sauce, and Worcestershire sauce in fondue pot. Just before serving, bring to a boil to reach 375 degrees F. Stir gently. After cooking the seafood, dip in your favorite sauces and enjoy!
This makes enough for about 2 lbs of your favorite seafood. Great for many types of seafood such as shrimp, salmon, scallops, or other firm fish like halibut.
*Monitor the temperature as you cook. If the broth is too hot, it will evaporate quickly, and if it’s not hot enough, your food will take a long time to cook.