Fish Fondue

Serving Size : 4

850 ml (1-1/2 pints) fish stock (or chicken stock if preferred)
1 lemongrass, bashed and chopped
1 red chili, deseeded and chopped
3 cloves garlic, diced
1 piece ginger, (1 cm/ 1/2 in) grated
2 Tbsp sherry
150 grams (5-1/2 oz) cod, Icelandic cut into chunks
150 grams (5-1/2 oz) Atlantic Salmon, wild, cut into chunks
200 grams (7 oz) prawns, shelled
8 scallops, white piece only, cut in half
2 courgettes, sliced
2 green peppers, deseeded and sliced
Soy sauce, to taste, optional

Heat all of the ingredients apart from the fish and vegetables. When hot,
dip the fish and a slice of vegetable into the pot. Then dip into the soy
sauce if desired and serve with rice.

Serves four

Description: "A lovely fresh fondue with a Thai feel - for a vegetarian
option, use vegetarian stock and courgettes and peppers instead of fish"

Per Serving (excluding unknown items): 244 Calories; 8g Fat (36.2%
calories from fat); 19g Protein; 14g Carbohydrate; 2g Dietary Fiber; 58mg
Cholesterol; 284mg Sodium.
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.

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