1 kg of various fish fillets, such as sole, snapper, and cod (optional)
2 lime juices
3 cups of dry white wine
3 cups of chicken or vegetable broth
1 onion
1 carrot
1 leek, 1 bay leaf, 1/2 teaspoon of thyme
salt and pepper to taste
1 kg of various fish fillets, such as sole, snapper, and cod (optional)
2 lime juices
3 cups of dry white wine
3 cups of chicken or vegetable broth
1 onion
1 carrot
1 leek, 1 bay leaf, 1/2 teaspoon of thyme
salt and pepper to taste
Cut the fish into cubes
Arrange on a platter with vieiras (if using)
Moisten with lime juice
Mix the wine with broth and bring to a simmer
Add onion, carrot, leek, bay leaf, salt, pepper, and thyme
Let cook slowly for 15 minutes
Place in fondue pot and serve over a candle on the table
To serve, each guest should spear a piece of fish onto a fork and let it cook for 2 minutes in the broth
Serve with sauces
After all the fish has been consumed, serve the remaining broth in cups or small bowls for drinking
Serves 4 to 6 people.
