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10
MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1 tablespoon extra virgin olive oil
3 garlic cloves, peeled and sliced thinly
1 pound fresh mussels, cleaned
and bearded*
1 pinch saffron threads
2 cups dry white wine or vermouth
1 teaspoon kosher salt
26 ounces tomato purée
3 to 4 large sprigs fresh basil
1 cup water
1 pound very large shrimp (16–20 count),
peeled, deveined, cut in half lengthwise
1 pound sea scallops, dried,
tough muscle removed
1 crusty baguette, about 1 pound,
cut into cubes for dunking
Heat oil in the Cuisinart
®
Electric Fondue Pot
on setting 4½. Add the sliced garlic, and cook
until lightly browned, about 1 minute. Add mus-
sels, saffron, and wine to pan. Cook, stirring
occasionally, until mussels are opened, 3 to 4
minutes. Remove mussels from bowl. Add salt,
tomato purée, basil, and water to bowl. Raise
the temperature to Setting 6 and bring to a boil.
Reduce temperature to Setting 3½, and sim-
mer for 10 minutes. Remove mussels from their
shells; discard mussel shells.
Remove basil from sauce. If sauce is too
thick, thin with a little water. To serve Seafood
Bouillabaisse Fondue, skewer shrimp, scallops,
or mussels onto fondue forks and dip into
Bouillabaisse Sauce. Cook shrimp and scallops
until they are firm but not tough. Cook mussels
just to heat through; they are already cooked
and will toughen with too much heat. Skewer
and dip cubes of crusty baguette in sauce.
Suggested dipping sauce: Olive Tapenade Aioli
(recipe on page 15)
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store
in refrigerator until ready to use. To clean mus-
sels, place in a bowl of cold water with about ¼
cup cornmeal, swirl gently, and let stand for 20
minutes – this will help the mussels to expel
any sandy grit. Remove the “beard” by pulling
on the byssal threads that are coming out of the
shell. Lift out of the water, leaving the cornmeal
and
grit in the bottom of the bowl, and dry on sev-
eral layers of paper towels before cooking.
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
4½ cups good quality chicken stock or
broth + 1 to 2 cups additional warm
chicken stock
¾ ounce star anise*
1½ pounds boneless, skinless chicken
breast
8 ounces small white mushrooms, cleaned
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 small zucchini – or 6 ounces baby zuc-
chini
½ pound fresh asparagus or broccoli
½ pound edible pod or snow peas,
tipped and topped, strings removed
steamed rice, optional
Combine 4½ cups chicken stock and star anise
in Cuisinart
®
Electric Fondue Pot. Set tempera-
ture at Setting 6 and bring to a boil. Reduce to
Setting 3½ and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage
from the chicken. Cut into one-inch pieces.
Using a clean knife and Prep Board, cut pep-
pers into strips about 1½- x ½ inch. Cut zuc-
chini into ½-inch thick rounds.
To serve, skewer pieces of chicken and cook
until firm and cooked through in simmering
broth. Take care to cook poultry through com-
pletely; this will take about 3 minutes. Skewer
vegetables and cook to taste. May be served
with a bowl of steamed rice for each diner. Add
additional warm chicken stock to the fondue
pot as needed, to keep the liquid deep enough
for dipping and cooking.
Suggested dipping sauces: Asian Peanut
Sauce, Wasabi Ginger Sauce (recipe on page
14)
*Star anise is a star-shaped dark brown pod
native to China. It is used in Asian and tropical
cuisines, and as a flavoring in baked goods in
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