Broth fondue or fondue bourguignonne

Broth fondue or fondue bourguignonne
Ingredients
1 packet ready-to-cook prawns
150 g fillet of beef
250 g salmon
1 red chilli pepper
1 bunch of coriander (if available)
3 tbsp. instant vegetable stock
Peppers
Mushrooms
Neutral-tasting oil (e.g. sunflower or rapeseed oil) or coconut oil
Preparation
Boil 1.5 litres of water and stir in the vegetable stock. Add the chilli and coriander and pour into a fondue pot. Cook the vegetables, fish, prawns and meat in batches. (8-10 minutes for the vegetables, 3-4 minutes for the prawns and fish). Serve with the sauces.
Garnish
Garnish with coriander.