FRENCH AND FISHY

Armin lightly fries fennel, onion and garlic in olive oil for 3-5 minutes for this seafood fondue. he then adds 1 litre of chicken stock, a can of chopped tomatoes, 250ml of Chardonnay (any dry white is fine), Worcestershire sauce and seasoning on the stove.

When it reaches boil, he transfers it to the fondue pot and serves with rinsed scallops, cooked prawns, cubed white fish, cooked potatoes and tartar sauce. LUCY SAYS: There’s something very French and luxurious about dipping scallops and prawns — which cook very quickly. however, i’d prefer the liquid to be thicker, like other fondues. ARMIN SAYS: it’s more expensive, but monkfish or halibut work best with this dish because they are meatier fish that don’t fall apart in the cooking process. For a thicker sauce, add slaked cornflour or more chopped tomatoes.

6/10