Ingredients

12 to 18 red thin-skinned potatoes (1 ½ in. wide), scrubbed ½ pound boned, skinned firm-flesh fish such as halibut ½ pound sea scallops ½ pound shrimp (31 to 40 per lb.), shelled and deveined 1 teaspoon olive oil, for Bouillabaisse Broth 1 cup chopped onion, for Bouillabaisse Broth 1 cup chopped fennel, for Bouillabaisse Broth 3 cloves garlic, peeled, pressed, for Bouillabaisse Broth 5 cups fat-skimmed chicken broth, for Bouillabaisse Broth 1 cup dry white wine, for Bouillabaisse Broth 1 tablespoon tomato paste, for Bouillabaisse Broth 1/2 teaspoon dried thyme, for Bouillabaisse Broth 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric, for Bouillabaisse Broth 1 cup reduced-fat or regular mayonnaise, for Rouille 1 tablespoon garlic minced, for Rouille 1 tablespoon lemon juice, for Rouille 1/2 teaspoon cayenne, for Rouille 1 baguette (1/2 lb.), for Croutons 2 tablespoons extra-virgin olive oil, for Croutons

Description

Notes: Use A Cooking Pan, Metal Chafing Dish Without The Water Bath Jacket, A Metal Fondue Pan, Or An Electric Fondue Pan With Heat Turned To High.

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