1 For the tomato sauce, remove the skin from the onion and cut into small cubes. Heat the 0el in a saucepan and cook the onion until translucent. Add the tomatoes and mash them with a fork. Season with pepper, honey, salt, vinegar and thyme and simmer at low temperature for 15 minutes. Season to taste and cool.
2 For the basil dip, remove the peel from the shallots and dice very finely.
Rinse and dab the basil, chop the leaves. Stir through the basil, shallots, vinegar, salt and pepper, add the oil.
3 For the fondue, briefly rinse the shiitake mushrooms or shave them off with kitchen roll, perhaps cut them a little smaller. Rinse and select the watercress, remove coarse stems. Rinse and clean the zucchini, cut into 4 cm long pieces and quarter these pieces lengthwise. Rinse and pat the fish fillet and cut into bite-sized pieces. Cool the crayfish tails in a colander and drain well.
4 Arrange all ingredients nicely, the sauces in dessert bowls form. Bring the stock and the clear soup to the boil in a saucepan on the stove.
Pour some of it into the fire pot or fondue pot and keep it boiling on the teapot, keep the rest hot in the kitchen on the stove for refilling. Cook the vegetables and fish in the spicy clear soup and serve with the sauces.
What else to serve
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