Bouillabaisse Fondue

Ingredients

• 6 servings bouillabaisse broth 
• 6 servings croutons 
• 12  thin-skinned potatoes red scrubbed ()
• 0.5 pound sea scallops 
• 0.5 pound shrimp shelled deveined per lb.), and
• 0.5 pound boned 
• 6 servings rouille 
• 6 servings rouille 

Equipment

• bowl
• frying pan
• ladle
• skewers

Directions

1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil.
2. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes.
3. Drain; keep warm.
4. Meanwhile, rinse fish, scallops, and shrimp; pat dry.
5. Cut fish into 1/4-inch-thick slices about 2 inches long.
6. Cut scallops crosswise into 1/4-inch-thick slices.
7. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
8. 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).
9. Set container over an ignited alcohol or canned solid-fuel flame. Adjust for maximum heat.
10. Place potatoes, seafood, rouille, and croutons alongside.
11. 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.
12. When potatoes and seafood are consumed, ladle cooking broth into bowls.
13. Spread any remaining croutons with remaining rouille; eat while sipping broth.