Bouillabaisse Fondue

Bouillabaisse Fondue
Photo by James Carrier


  • Rouille
  • Bouillabaisse broth
  • ½ pound sea scallops
  • ½ pound shrimp (31 to 40 per lb.), shelled and deveined
  • 12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed
  • ½ pound boned, skinned firm-flesh fish such as halibut
  • Croutons

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 lon...

View full recipe at My Recipes


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