When winter deals you a below-zero blow, as Minnesota winters always do, we encourage embracing it with warm melty vibes and good old-fashioned fondue. See our fave recipe below for your fondue future~
Skewer the seafood pieces on wooden skewers and arrange on a serving platter. Refrigerate until ready to serve.
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, and sauté until glassy and soft. Add the pepper flakes, cinnamon, and cumin, and cook for 1 minute. Add the remaining ingredients and bring to a boil.
Simmer for 20 minutes; remove from heat, and working in small batches, puree in a blender.
Return to the saucepan, and bring to a simmer. Transfer to warm fondue pot and set on its table stand.
Serve with Aïoli
In a standing mixer, mix together the egg yolks, mustard, garlic, vinegar, salt, and Tobasco. With the mixer running, add the oil in a thin stream (it can be added faster after about 1/3 of the oil is in) until a thick emulsion is formed. Chill.
How to Fondue:
Cook seafood pieces in the broth until cooked through. Ladle a small amount of broth into a small bowl or ramekin. Place cooked seafood in bowl along with a small dollop of the aïoli. Delish!