Mediterranean fondue

1. Shell the prawns, leaving the tails. Cut the monkfish into cubes. Cut the red mullet fillets into pieces. Place in a dish and refrigerate.

2. Pour the fish soup, 20 cl of water and saffron in a fondue pot and bring to a boil. Lightly salt and pepper.

3. Prick the fish and prawns on wooden spikes and dip 5 minutes in the fish soup. Serve with small garlic croutons.

Photo credit: Sucré Salé