- Sea salt
- 16 medium raw shrimp, peeled and deveined
- 1 pound boneless, skinless red snapper or rockfish fillets, cut into 1-inch pieces
- 16 mussels or clams in their shells, rinsed under cold water
- Lemon wedges for garnish
- 4 cups water
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons minced fresh cilantro
- Aioli
- Rémoulade Sauce
- Sesame-Cilantro Sauce
- and/or Tomato Cocktail Sauce
- Lightly salt the shrimp and red snapper and arrange on a platter at the table with the mussels and lemon wedges. In a fondue pot, bring the water, wine, and cilantro to a boil, then reduce the heat to a gentle simmer. Season with salt to taste. Provide each diner with a soup bowl.
- Add the mussels, a few pieces at a time. Cook about 4 minutes. Add the shrimp and red snapper, a few pieces at a time, without crowding the broth, and cook until just opaque and the mussels open, about 2 minutes. Discard any mussels that don’t open.
- Diners transfer portions to their individual bowls and add a spoonful of one of the sauces and a squeeze of lemon.
- Variation:
- Omit shellfish and substitute fishballs or shrimp balls.