Brew Fondue

Name: Brew Fondue
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 1 TABLESPOON Oil; 1 TEASPOON Curry Powder; 2 TABLESPOONS Diet fruit spread "Apricot; 500 g chunky tomatoes; 1/2 TEASPOON Sambal Oelek; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Cider vinegar; 2 Garlic cloves; 300 g low-fat yoghurt; 1 TABLESPOON Lemon juice; 1-2 TEASPOONS grainy mustard; 1 collar Dill; 1/2 bunch Parsley; 1 (approx. 800 g) cauliflower; 300 g Carrots; 2 small fennel tubers; 300 g ready-to-cook shrimps; 500 g Redfish fillet; 1 red chilli pepper; 1 collar Coriander; 3 TABLESPOONS Instant vegetable stock

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
1 TABLESPOON Oil
1 TEASPOON Curry Powder
2 TABLESPOONS Diet fruit spread "Apricot
500 g chunky tomatoes
1/2 TEASPOON Sambal Oelek
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Cider vinegar
2 Garlic cloves
300 g low-fat yoghurt
1 TABLESPOON Lemon juice
1-2 TEASPOONS grainy mustard
1 collar Dill
1/2 bunch Parsley
1 (approx. 800 g) cauliflower
300 g Carrots
2 small fennel tubers
300 g ready-to-cook shrimps
500 g Redfish fillet
1 red chilli pepper
1 collar Coriander
3 TABLESPOONS Instant vegetable stock

Directions

1
Peel and finely chop the onion. Heat the oil in a pot and fry the onion. Sprinkle with curry and sauté briefly. Add fruit spread and heat up briefly. Add the chopped tomatoes and Sambal Oelek, season with salt and pepper and simmer for about 10 minutes at low heat.
2
Season to taste with salt, pepper and vinegar, let it cool down. Peel the garlic and press it through the garlic press. Mix yoghurt, garlic, lemon juice and mustard. Wash dill and parsley, dab dry and chop finely.
3
Stir into the yoghurt cream. Season to taste with salt and pepper. Clean and wash the cauliflower and divide into small florets. Clean, peel and wash the carrots and cut them diagonally into slices. Clean, wash and halve the fennel, remove the stalk.
4
Cut the fennel into slices. Wash the prawns and fish fillets, dab dry. Cut the fish into pieces. Clean the chilli pepper, cut in half lengthwise and scrape out the seeds. Chop the pod finely. Wash the coriander, dab dry, put some aside for garnishing, cut the rest into strips.
5
Bring 1.5 litres of water to the boil, stir in the stock. Add chilli and coriander and pour into a fondue pot. Cook the vegetables, fish and prawns in portions. (Vegetables 8-10 minutes, shrimps and fish 3-4 minutes.) Serve with the sauces and garnish with coriander.
6
It goes well with baguette bread.