Leafing through an old "Elle à Table" Magazine, I found one similar to this, and tweaked it to my taste with a group of friends. It's very easy, but still festive and very unique.
We made the fondue right in the wok, using peeled and deveined shrimp, monkfish and lightly steamed broccoli to cook. We steamed some basmati rice and put little bowls of it on everyone’s plates. I made a salad with sliced cucumbers, radishes, diced tomatoes and a little minced cilantro. The dressing was made with the juice of a lemon and about 1/4 cup each of olive oil and dark oriental sesame oil.
We gathered around and had a great time cooking our bits of food, then dumping them on our rice. When we had had all we wanted we ladled some of the fondue liquid into our rice bowls and it made a great soup.
If you don’t want to go the fondue route, simply make up the fondue mixture, dump in the seafood and broccoli to cook in the hot liquid for a few minutes then ladle into bowls like soup. —AlyceMantia
firm white fish, such as monkfish, swordfish or halibut
CLoves garlic, finely minced
Stem lemongrass, finely minced
Small hot red pepper, minced (optional)
Fresh ginger, about 1" square, peeled and grated
Can condensed cream of shrimp soup
Can (14 oz) unsweetened coconut milk
Chicken or seafood stock
Cilantro, stemmed and chopped
In This Recipe
Rinse the fish and cut into 1” cubes. Peel and devein the shrimp. Steam the broccoli for about 4 minutes. Set all aside. All these can be done ahead and refrigerated covered, until dinner.
In your pan, wok or fondue pot, heat the oil over medium-low heat. Add the garlic, lemongrass, hot pepper (if using) and ginger. Cook, stirring occasionally, without browning, about 5 minutes.
Stir in the curry powder and cook one-minute more.
Whisk in the soup, then the coconut milk. Add enough stock to make a fairly thin mixture. Sprinkle with the cilantro.
Arrange the fish, shrimp and broccoli on a platter and let everyone dig in.