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Beef and seafood hot pot Add to ...

This fondue is made without oil. The beef and seafood is simmered in flavoured stock – rather like a Mongolian hot pot. You can change the flavourings to your taste. If you prefer Italian cuisine, add capers, anchovies and more garlic. For some Spanish flair, add smoked Spanish paprika, leeks and almonds. Substitute cubed chicken breast for beef and chicken stock for beef stock, if desired. Or you can make it all seafood, cubing up chunks of halibut, monkfish, salmon or swordfish.

When you finish dipping, pour the stock into soup bowls, garnish with some chopped green onion and serve as soup. Sriracha is Asian hot sauce that has sugar and vinegar in it. (It is the Asian ketchup.) If you don’t have a fondue set, you can use a metal tray sitting over three votive candles and place the pot on top.

  • Preparation time: 1 hour, including dipping sauces
  • Cooking time: As long as it takes
  • Ready time: 1 hour
  • Servings: Two

Ingredients

4 cups chicken or beef broth

4 cloves garlic, peeled

1 cup thinly sliced onion

½ cup carrot, sliced in rounds

2 tablespoons parsley sprigs

2 tablespoons coriander sprigs, optional

½ teaspoon Sriracha

1 tablespoon fish sauce

1 tablespoon thinly sliced unpeeled ginger

12 ounces (375 grams) New York sirloin, cubed

6 shrimp, shelled

4 scallops

Salt and freshly ground pepper

Method

Combine broth, garlic, onion, carrot, parsley, coriander, Sriracha, fish sauce and ginger in small heavy pot over medium heat. Bring to simmer and let simmer for 15 minutes, or until broth is flavourful. Reserve whole garlic cloves.

Pour into fondue pot and set over burner. Broth should be simmering. Season meat and seafood with salt and pepper.

Spear ingredients with fork and cook in pot until done to your liking. Serve with sauces. Serves 2.

Dipping Sauces:

SPINACH AIOLI: Purée 1 cup packed spinach, reserved garlic cloves, ½ cup mayonnaise, 2 green onions, 2 teaspoons of lemon juice and one teaspoon chopped parsley in a food processor. Season with salt and pepper.

RED DEVIL SAUCE: ½ cup tomato sauce puréed with ¼ cup Sriracha, 1 tablespoon balsamic vinegar and 1 teaspoon Worcestershire sauce.

SWEET AND SPICY SAUCE: Combine ¼ cup water with 1 cup sugar in a pot over medium-high heat. Bring to boil and boil for 5 minutes or until slightly syrupy. Cool. In a food processor purée ½ red pepper, 2 cloves garlic, ¼ cup fish sauce, ¼ cup lime juice and ¼ cup sugar syrup. Add more sugar syrup if sauce is too thick. Pour into bowl and garnish with finely shredded green onions and ginger. Reserve remaining syrup for another use.

Suggested Wine Pairings

Preferable options for this hot pot include silky Alsatian pinot gris or, better, musky gewürztraminer. These are substantial white wines that deliver up-front fruit and rich texture to counterbalance the piquant dipping sauces. Beppi Crosariol