White fish and leek fondue à la comtoise

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 leeks
• 2 1 shallot
• 3 400 g Fish
• 4 5 tablespoons olive oil
• 5 250 g cancoillotte
• 6 salt
• 7 pepper
• Total weight: 1,630 grams

Times:

Preparation	Cooking	Start to finish
25 min.	9 min.	35 min.

Step by step recipe

1	Prepare 4 leeks, chop finely and set aside.
2	Prepare and chop 1 shallot and set aside.
3	Cut 400 g Fish into small pieces, salt them on the cutting board and mix.
4	In a large saucepan over medium heat, pour in 5 tablespoons olive oil and, when hot, add the shallot, salt and pepper. Cook for 1 minute without browning.
5	Add the sliced leeks and mix well...
6	...and cook until just tender. Season with salt and pepper.
7	Add the fish and stir.
8	Leave to cook until the fish turns opaque, a sign that it's done.
9	Add 250 g cancoillotte, stir, and depending on your taste, let thicken or not.
10	Enjoy without delay.

Remarks

I recommend a white fish in season, but you can use whatever you find in your fishmonger's shop.

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