Synonymous with the sweetness of a summer rosé, this mouth-watering seafood fondue, created in collaboration with Chef Fannélie, showcases the finesse of her culinary style. The homemade broth, made with gently simmered vegetables, pairs perfectly with the creamy lemon sauce. It’s definitely a go-to broth to enhance the flavours of an abundance of linguini cooked just so. Topped with freshly grated Parmesan cheese, the indulgence factor is at its peak! This is a meal that’ll go down in the seafood history books!
Pssssssttt: If you come across this recipe while crab season is in full swing, the Tips section explains how to adjust it to celebrate this treasure of the sea!
“What could be more family friendly than a fondue? I love to twist my “classic” recipes to serve them daily with my Fondussimo. Each to their own taste and each at their own pace, the Fondussimo always makes for good times.”
With love, Fannélie
bouillon
Ingredients
FOR THE BROTH
¼ cup of butter
4-5 tbsp. of tomato garlic paste
4 cloves of garlic, peeled and crushed
2 zucchinis washed, halved and thinly sliced
2 organic carrots, washed and sliced
2 leeks, sliced (remove sand well)
2 cups of rosé wine of your choice (we prefer a dry rosé for this recipe)
Liquid brine from 2 cans of small clams (optional, reserve the meat for the fondue)
4 tbsp. dehydrated fish stock or 4 tbsp. Bovril (vegetables or chicken)
3 liters of water
1 cup of 35% cooking cream
Zest of 2 lemons, washed and peeled
1 tbsp. dehydrated dill or ½ cup fresh dill sprigs
Salt, pepper or cayenne to taste
CREAMY LEMON CHEESE SAUCE
1 clove garlic, finely chopped
1 tbsp. butter
250 g of cream cheese
1 cup of 35% cooking cream
½ cup finely chopped fresh dill
2 tbsp. freshly squeezed lemon juice
1 tsp. white sugar or more, to taste (optionnal)
Salt and pepper to taste
INGREDIENT SUGGESTIONS
Fresh linguini (cut in half if necessary), large fresh peeled tiger shrimp or Northern shrimp, fresh mussels or canned clams, snow crab, baby spinach, sliced zucchini
Preparation
For the broth, sweat tomato paste, garlic, leek, zucchini and carrot in butter in a large pot over medium heat for 5 to 7 minutes without burning. Deglaze with the rosé wine. Add all other ingredients and bring to a boil. Reduce heat and simmer for 25-30 minutes on low heat.
In a small skillet, sauté garlic in butter over medium heat for a few minutes. Add cream and cream cheese. Heat gently until creamy and smooth. Stir in lemon juice and dill. Season with salt and pepper. Taste and adjust if necessary. Keep warm until ready to serve.
Arrange ingredients for the fondue on serving plates.
Strain the broth and pour the required amount into the Fondussimo using a pitcher. Taste.
A few tips to put snow crab in the spotlight
For a broth with even more marine flavors, add the carcasses of 6 sections of snow crab before deglazing with wine. At the price it sells for, you might as well make the most of it! No carcass? Enhance the broth’s savoury profile with 50 g of real grated Parmesan cheese!
Enhance the creamy sauce by adding the cooked white meat from the bodies of 2 or 3 crabs! This is a great use of this delicate but scarce treat.
Is your budget invested in something other than crab legs? Don’t worry! Pollock sticks are also an excellent ingredient for dipping in this fondue.
