Oriental Fondue

• 1 pound firm white fish, such as monkfish, swordfish or halibut
• 2 pounds large shrimp
• 12 ounces broccoli florets
• 2 tablespoons vegetable oil
• 4 CLoves garlic, finely minced
• 1 Stem lemongrass, finely minced
• 1 Small hot red pepper, minced (optional)
• 1 piece Fresh ginger, about 1" square, peeled and grated
• 1 tablespoon Curry powder
• 1 Can condensed cream of shrimp soup
• 1 Can (14 oz) unsweetened coconut milk
• 2.5 cups Chicken or seafood stock
• 1 bunch Cilantro, stemmed and chopped

1. Rinse the fish and cut into 1" cubes. Peel and devein the shrimp. Steam the broccoli for about 4 minutes. Set all aside. All these can be done ahead and refrigerated covered, until dinner.
2. In your pan, wok or fondue pot, heat the oil over medium-low heat. Add the garlic, lemongrass, hot pepper (if using) and ginger. Cook, stirring occasionally, without browning, about 5 minutes.
3. Stir in the curry powder and cook one-minute more.
4. Whisk in the soup, then the coconut milk. Add enough stock to make a fairly thin mixture. Sprinkle with the cilantro.
5. Arrange the fish, shrimp and broccoli on a platter and let everyone dig in.

white fish, shrimp, broccoli florets, vegetable oil, garlic, hot red pepper, fresh ginger, curry, condensed cream, milk, chicken, cilantro

Taken from food52.com/recipes/9513-oriental-fondue (may not work)