Bouillabaisse Fondue

Bouillabaisse Fondue Recipe
Photo: James Carrier; Styling: Valerie Aikman-Smith
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.

Prep and cook time: about 30 minutes

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 511
Caloriesfromfat 28 %
Protein 33 g
Fat 16 g
Satfat 2.6 g
Carbohydrate 49 g
Fiber 2.7 g
Sodium 781 mg
Cholesterol 72 mg

Ingredients

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

Preparation

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.

3. In a 3-quart metal chafing dish or pan over high heat, bring all the broth to a boil. If using a 2-quart fondue pan, fill it halfway with boiling broth (keep remaining broth hot; cover and set over lowest heat on a range).

4. Set container over an ignited alcohol or canned solid-fuel flame. Adjust for maximum heat. Place potatoes, seafood, rouille, and croutons alongside.

5. Spear potatoes or seafood, 1 piece at a time, on fondue forks or thin skewers (metal or wood) and immerse in broth. Cook potatoes until warm or hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into rouille to taste, or spread rouille onto croutons to eat. If broth stops simmering, return to high heat on a range burner until boiling. Return to fondue burner. As broth in 2-quart pan evaporates, add remaining broth.

6. When potatoes and seafood are consumed, ladle cooking broth into bowls. Spread any remaining croutons with remaining rouille; eat while sipping broth.

Note:

February 2000
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