Seafood Fondue
Dive into the decadence of creamy, cheesy bliss with this luxurious Seafood Fondue, a show-stopping appetizer perfect for parties, romantic dinners, or indulgent nights at home. A velvety blend of Gruyere and Parmesan cheese is elevated by the richness of heavy cream and a splash of dry white wine, creating the perfect base for succulent shrimp, sweet crab meat, and tender scallops. Aromatic garlic, shallots, and a hint of fresh parsley add layers of flavor, while a touch of lemon juice brightens every bite. Serve this irresistible fondue with crusty French bread, blanched veggies, or your favorite dippers for a seafood lover’s dream come true. Whether you’re hosting or treating yourself, this seafood fondue promises to impress with its sophisticated flavors and indulgent textures.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 Shallot, finely chopped
- 2 tablespoons All-purpose flour
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 1 cup Heavy cream
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Cooked shrimp, peeled and deveined
- 1 cup Cooked crab meat
- 1 cup Cooked scallops, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 loaf French bread or baguette, cubed
- 2 cups Vegetables (e.g., broccoli, carrots, bell peppers), blanched and sliced
Instructions
In a medium pot, melt the butter over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and translucent.
Sprinkle the flour into the pot and whisk for 1-2 minutes to create a smooth roux.
Slowly pour in the white wine while whisking to prevent lumps. Gradually add the chicken or seafood stock, continuing to whisk until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Let the mixture warm through but do not allow it to boil.
Gradually add the shredded Gruyere and grated Parmesan cheese to the pot, stirring constantly until completely melted and smooth.
Gently fold in the cooked shrimp, crab meat, and scallops. Add the lemon juice, parsley, salt, and black pepper. Stir to combine.
Transfer the warm seafood fondue to a fondue pot or heatproof serving dish to keep warm.
Serve with cubed French bread, blanched vegetables, or other dippables of your choice. Enjoy immediately!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 594 mg | 46% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
