Transfer the broth into the fondue pot. Light the fondue burner and adjust the heat. Bring broth to a boil. Thread shrimp, fish and tomato wedges onto a fondue fork or use wire skimmers; place in the bubbling seafood broth until cooked through.
For the sauce, heat the wine and lemon juice on medium low heat in a pot. Once the wine begins to simmer, slowly whisk in and melt small handfuls of the cheese at a time until it is all incorporated and whisked until smooth and creamy. Place in a serving bowl or fondue pot. To reheat, heat on half power for 30 seconds and stir.
This very tasty fondue broth is made with tomato and red wine, and is perfect for cooking stuffed pasta, like ravioli and tortellini, but we also love it with vegetables like zucchini, eggplant and mushrooms. Die-hard carnivores will love this broth! Its tasty flavour profile is perfect for showcasing large game such as moose and deer.
This easy keto friendly cheese fondue is a fun party appetizer or main dish meal idea for a special occasion. What I like about this sauce is that it’s only a handful of ingredients and can also be made ahead of time if needed.