-
1
In a 3- to 4-qt pan over high heat, bring about 1 qt water to a boil.
-
2
Add in potatoes.
-
3
Cover and simmer till potatoes are tender when pierced, 15 to 20 min.
-
4
Drain; keep hot.
-
5
Meanwhile, rinse fish, scallops, and shrimp; pat dry.
-
6
Cut fish into 1/4-inch-thick slices about 2 inches long.
-
7
Cut scallops crosswise into 1/4-inch-thick slices.
-
8
Cut shrimp in half lengthwise.
-
9
Arrange fish, scallops, and shrimp on a flat dish.
-
10
In a 3-qt metal chafing dish or possibly pan over high heat, bring all the broth to a boil.
-
11
If using a 2-qt fondue pan, fill it halfway with boiling broth (keep remaining broth warm; cover and set over lowest heat on a range).
-
12
Set container over an ignited alcohol or possibly canned solid-fuel flame.
-
13
Adjust for maximum heat.
-
14
Place potatoes, seafood, rouille, and croutons alongside.
-
15
Spear potatoes or possibly seafood, 1 piece at a time, on fondue forks or possibly thin skewers (metal or possibly wood) and immerse in broth.
-
16
Cook potatoes till hot or possibly warm, and seafood till barely opaque in thickest part, 30 seconds to 1 minute.
-
17
Dip warm foods into rouille to taste, or possibly spread rouille onto croutons to eat.
-
18
If broth stops simmering, return to high heat on a range burner till boiling.
-
19
Return to fondue burner.
-
20
As broth in 2-qt pan evaporates, add in remaining broth.
-
21
When potatoes and seafood are consumed, ladle cooking broth into bowls.
-
22
Spread any remaining croutons with remaining rouille; eat while sipping broth.
-
23
This recipe yields 4 to 6 servings.
-
24
Comments: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or possibly an electric fondue pan with heat turned to high.
