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
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- Calories: 511
- Calories from fat: 28%
- Protein: 33g
- Fat: 16g
- Saturated fat: 2.6g
- Carbohydrate: 49g
- Fiber: 2.7g
- Sodium: 781mg
- Cholesterol: 72mg
- 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
- 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.
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