Bouillabaisse Fondue With Rouille
12 to 18 red thin-skinned potatoes, scrubbed
1/2 lb. boned, skinned firm-flesh fish such as halibut
1/2 lb. sea scallops
1/2 lb. medium shrimp, shelled and deveined
1 C. mayonnaise
1 T. minced garlic
1 T. lemon juice
1/2 t. cayenne pepper
2 qts. seafood broth or clam juice
Toasted French bread slices
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. 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.
To prepare rouille, in a small bowl, combine mayonnaise, garlic, lemon juice and cayenne pepper. Place in a serving dish and refrigerate until ready to serve.
In a 3-quart metal chafing dish or pan over high heat, bring broth to a boil. If using a 2-quart fondue pot, fill it halfway with boiling broth (keep remaining broth hot; cover and set over lowest heat on a range).
Set container over an ignited alcohol or canned solid-fuel flame. Adjust for maximum heat. Place potatoes, seafood, rouille and croutons alongside. 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, 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 pot evaporates, add remaining broth. When potatoes and seafood are consumed, ladle cooking broth into bowls. Spread any remaining croutons with remaining rouille; eat while sipping broth.
Makes about 6 servings.
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