Bouillabaisse Fondue

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 511
  • Calories from fat: 28%
  • Protein: 33g
  • Fat: 16g
  • Saturated fat: 2.6g
  • Carbohydrate: 49g
  • Fiber: 2.7g
  • Sodium: 781mg
  • Cholesterol: 72mg

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
  • Bouillabaisse broth
  • Rouille
  • Croutons

Preparation

  1. 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. 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. 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. 4. Set container over an ignited alcohol or canned solid-fuel flame. Adjust for maximum heat. Place potatoes, seafood, rouille, and croutons alongside.
  5. 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. 6. When potatoes and seafood are consumed, ladle cooking broth into bowls. Spread any remaining croutons with remaining rouille; eat while sipping broth.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bouillabaisse Fondue Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy