Bouillabaisse Fondue Print Email

from Sunset Magazine, February, 2000

PREP AND COOK TIME: About 30 minutes
NOTES: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or an electric fondue pan with heat turned to high.

MAKES: 4 to 6 servings

12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/2 pound boned, skinned firm-flesh fish such as halibut
1/2 pound sea scallops
1/2 pound shrimp (31 to 40 per lb.), shelled and deveined
Bouillabaisse broth (recipe follows)
Rouille (recipe follows)
Croutons (recipe follows)

1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes. Drain; keep warm.

2. Meanwhile, rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch thick slices about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

Bouillabaisse Broth

PREP AND COOK TIME: About 30 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 6 cups; 4 to 6 servings

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir 1 teaspoon olive oil, 1 cup chopped onion, 1 cup chopped fennel, and 3 peeled, pressed doves garlic until onion is limp, about 5 minutes. Add 5 cups fat-skimmed chicken broth, 1 cup dry white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.


PREP TIME: About 5 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 1 cup

In a small bowl, mix 1 cup reduced-fat or regular mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and 1/2 teaspoon cayenne.


PREP AND COOK TIME: About 25 minutes
NOTES: If making up to 1 day ahead, store airtight at room temperature.
MAKES: 4 to 6 servings

Slice 1 baguette (1/2 lb.) diagonally 1/4 inch thick. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Brush with 2 tablespoons extra-virgin olive oil. Bake in a 400[degrees] oven until crisp and golden, 8 to 10 minutes. Serve warm or cool.