0 min   6 portions   difficulty

Fish fondue


Step 1

Cut the fish into pieces; drizzle with olive oil and sprinkle with the red peppercorns and dill. Season with lemon juice, salt and pepper; cover with plastic wrap and refrigerate for 30 minutes.

Step 2

Prepare the broth in the kitchen; pour into the fondue pot and place over the heat source on the table. All you have to do is spear a piece of fish, or pick it up in a little mesh "dip net," and immerse it in the boiling liquid for a few seconds.


  • For the broth:
  • 2.5 litres water
  • 50 g powdered fish stock
  • 500 ml dry white wine
  • salt
  • freshly ground white pepper
  • For the fondue:
  • fish of varying texture: e.g. monkfish, bream, salmon, shrimps
  • 3 tbsp. olive oil
  • 1 tsp. pink peppercorns
  • a bunch of dill

Utensils you can use for this recipe