Bouillabaisse Fondue

Name: Bouillabaisse Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Bouillabaisse broth; 6 servings Croutons; 12 red thin-skinned potatoes (1 1/2 in. wide), scrubbed; 227 grams sea scallops; 227 grams shrimp (31 to 40 per lb.), shelled and deveined; 227 grams boned, skinned firm-flesh fish such as halibut; 6 servings Rouille

Bouillabaisse Fondue might be just the main course you are searching for. This recipe makes 6 servings with 352 calories, 16g of protein, and 1g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Head to the store and pick up shrimp, sea scallops, croutons, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil.

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Water

Equipment you will use

Frying Pan

Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes.

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Potato

Drain; keep warm.

Meanwhile, rinse fish, scallops, and shrimp; pat dry.

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Scallops

Shrimp

Fish

Cut fish into 1/4-inch-thick slices about 2 inches long.

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Fish

Cut scallops crosswise into 1/4-inch-thick slices.

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Scallops

Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

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Scallops

Shrimp

Fish

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).

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Broth

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Frying Pan

Set container over an ignited alcohol or canned solid-fuel flame. Adjust for maximum heat.

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Alcohol

Place potatoes, seafood, rouille, and croutons alongside.

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Croutons

Potato

Seafood

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.

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Croutons

Potato

Seafood

Dip