Slim and Trim Fondue


5 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon tabasco sauce
2 cloves garlic, sliced
2 green onions, sliced
10 ginger root, sliced
1/2 lb sea scallops
1/2 lb medium size shrimp
1 cup snow peas
2 small sweet red peppers
1 cup cooked rice

Sauce suggestions: hot mustard sauce, spicy barbecue, teriyaki, plum sauce etc.

Note: When seafood and vegetables have been eaten, place rice in soup bowls; pour cooking broth over top, sprinkle with reserved green onions and serve as a soup course.


  • In medium pot over medium heat bring chicken stock to boil. 
  • Add ginger root, garlic, soy sauce, and half of green onions. Bring to boil, reduce heat and simmer for 5 to 6 minutes.
  • Arrange shrimp and scallops on platter.
  • Remove stem end from snow peas.
  • Cut sweet red pepper into large chunks.
  • Arrange vegetables on separate platter.
  • Transfer chicken stock to fondue pot over high flame.
  • Using fondue forks or chopsticks, immerse seafood and vegetables in broth for about 1 minute each or until cooked through.
  • Dip into sauce of choice.

Makes 4 servings.

Real Cooking

Fondue Tips
When serving fondue always protect your tabletop by placing the fondue pot on a sturdy trivet.

Always prepare the fondue on the stovetop first, then transfer the hot mixture to the fondue pot.

Proper fondue plates should have separate compartments for sauces, vegetables, and meat.

Uncooked meat and vegetables should be always served separately.

To serve sauces you can also use small bowls.

Use fondue forks with different shaped handles or colors so guests can determine whose forks are whose. More... FREE Recipes