Broth Fondue

Ingredients

• 6 cups beef or chicken stock
• 1 cup dry white wine
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 garlic cloves, smashed
• 1 medium onion, quartered
• 1 tsp whole black peppercorns
• 1 lb beef tenderloin, cut into 1-inch cubes
• 1 lb chicken breast, cut into 1-inch pieces
• 8 oz large shrimp, peeled and deveined
• 1 lb baby potatoes, halved and parboiled
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 8 oz mushrooms, halved
• Salt to taste
• Assorted dipping sauces for serving

Instructions

1. In a large saucepan, combine stock, wine, bay leaves, thyme, rosemary, garlic, onion, and peppercorns.
2. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
3. Strain the broth through a fine-mesh sieve, discarding solids. Season with salt to taste.
4. Transfer the hot broth to a fondue pot and place it over a fondue burner to maintain a gentle simmer.
5. Arrange raw meats, seafood, and vegetables on platters around the fondue pot.
6. Provide fondue forks for each guest to cook their desired ingredients in the simmering broth.
7. Cook beef and chicken for 2-3 minutes, shrimp for 1-2 minutes, and vegetables for 1-3 minutes depending on preference.
8. Serve immediately with various dipping sauces such as garlic aioli, herb butter, or horseradish cream.