🍽️ Fish Curry Fondue with Coconut

Name: Fish Curry Fondue with Coconut
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g sole fillet; 200 g kitchen-ready squid; 200 g raw peeled shrimp; 1 unpeeled lime; salt; pepper from the mill; 1 large stalk leek; 250 g carrots; 150 g fresh bean sprouts; 400 ml unsweetened coconut milk (1 can); 2 tbsp yellow curry paste (Asian market); 800 ml fish stock (from the jar; alternatively 1 l vegetable broth)

495 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g sole fillet
200 g kitchen-ready squid
200 g raw peeled shrimp
1 unpeeled lime
salt
pepper from the mill
1 large stalk leek
250 g carrots
150 g fresh bean sprouts
400 ml unsweetened coconut milk (1 can)
2 tbsp yellow curry paste (Asian market)
800 ml fish stock (from the jar; alternatively 1 l vegetable broth)

Instructions

1. Rinse the sole fillets, squid, and shrimp under cold running water.
2. Pat all the seafood dry with a kitchen towel.
3. Cut the sole fillets into thin strips.
4. Cut the squid into small rings.
5. Make a shallow cut along the back of each shrimp.
6. Remove the dark vein from the shrimp.
7. Rinse the lime under hot water.
8. Using a sharp knife, peel off two thin strips of the green zest.
9. Halve the lime.
10. Squeeze the juice out of the lime.
11. Place the fish and seafood in a bowl.
12. Season the seafood with salt and pepper.
13. Pour two tablespoons of lime juice over the seafood.
14. Clean the leek and wash it thoroughly.
15. Peel the carrots.
16. Cut the leek into thin strips about five centimeters long.
17. Cut the carrots into thin strips about five centimeters long as well.
18. Wash the sprouts.
19. Arrange the prepared fish, seafood, and vegetables decoratively on plates.
20. Stir the coconut milk, curry paste, lime zest, and remaining lime juice in the fondue pot.
21. Bring the mixture to a boil on the stove.
22. Let the sauce simmer for five minutes.
23. Pour the fish stock into the pot.
24. Add 200 milliliters of water or vegetable broth.
25. Cook the broth for another five minutes.
26. Keep the soup warm on the chafing dish.
27. Cook the fish, seafood, and vegetables in the hot broth.
28. Remove the cooked ingredients from the soup using fondue sieves.
29. Drizzle the finished ingredients with the curry-coconut sauce.

Nutrition per serving

kcal: 495
Protein: 46 g · Fett/Fat: 25 g · Carbs: 16 g