Classic Fondue with Meat, Fish, and Vegetables Enjoy a sociable fondue evening with tender meats, delicate fish, and aromatic vegetables—all prepared in the cast iron STAUB Fondue Pot.
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4 SERVINGS

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PREP TIME: 30 MIN.

 

INGREDIENTS

  • 250 g lean beef (e.g., sirloin or rump)
  • 250 g veal (e.g., leg or loin)
  • 250 g pork (e.g., tenderloin, leg, or loin)
  • 250 g skinless fish fillet (e.g., salmon or tuna)
  • approx. 600 g mixed vegetables (e.g., Romanesco, mushrooms, broccoli, zucchini)
  • 1.5 l robust meat or vegetable broth

HOW TO MAKE IT

  1. Cut the beef, veal, and pork into cubes about 3 cm in size. Portion the fish into bite-sized pieces. Prepare the vegetables according to type: clean the mushrooms and halve any larger ones; divide Romanesco into small florets and blanch briefly. Cut additional vegetables as desired into uniform pieces.
  2. Arrange the prepared ingredients separately in small bowls and place them around the fondue pot.
  3. Pour the broth into the STAUB Fondue Pot and heat on the stove over medium heat to about 90–95 °C (just below boiling), so it gently simmers. Then place the pot on the rechaud in the center of the table and keep the temperature steady.
  4. To cook, spear the ingredients onto fondue forks and let them cook directly in the hot broth. Season with freshly ground salt and pepper to taste.
  5. Serve with assorted dips and fresh bread or baguette.

Tip

Vegetables with shorter cooking times, such as zucchini or mushrooms, should be cut as evenly as possible to ensure perfect doneness at the table.

Info

The STAUB Fondue Pot’s cast iron construction ensures exceptionally even heat retention.