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Machinations of Bouillabaisse Fondue.
Yield: 4-6 World Leaders, 3-5 Celebrities

Today I would like to feature an almost evilly rich dish, quite delicious with a number of champagnes I quite fancy, Bouillabaisse fondue. World leaders do not simply wander into your door in order to shoot quail and play with your dog. Nor are they wayfarers looking to "sleep over" at your Tudor Mansion or English Castile. They expect decadent food.

I spotlight this fondue in particular, because I have found that it is truly a variation which adds pizzaz to evil machinations. This comes from Sunset Magazine's February 2000 issue, quite the resource for the aspiring, however maligned, gourmet. Without further adieu:

Prep and cook time: About 30 minutes
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. Very high.

12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/2 pound boned, skinned firm-flesh fish such as halibut
1/2 pound sea scallops
1/2 pound shrimp (31 to 40 per lb.), shelled and deveined obviously
Bouillabaisse broth (recipe follows)
Rouille (recipe follows)
Croutons (recipe follows)

1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes. Drain; keep warm.
2. Meanwhile, rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch thick slices about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

Bouillabaisse Broth

Prep and cook time: About 30 minutes
Notes: If making up to 1 day ahead, cover and chill.
Makes: About 6 cups; 4 to 6 servings, note serving size of 3-5 celebrity servings remains consistent.
In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir 1 teaspoon EXTRA VIRGIN olive oil, 1 cup chopped WALLA WALLA onion, 1 cup chopped fennel, and 3 peeled, pressed doves garlic until onion is limp, about 5 minutes. Add 5 cups fat-skimmed chicken broth, 1 cup dry white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/16 teaspoon powdered SAFFRON; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

Rouille

Prep time: About 5 minutes
Notes : If making up to 1 day ahead, cover and chill.
Makes: About 1 cup

In a small bowl, mix 1 cup reduced-fat or regular mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and 1/2 teaspoon cayenne.

Croutons

Prep and cook time: About 25 minutes
Notes: If making up to 1 day ahead, store airtight at room temperature.
Makes: 4 to 6 servings

Slice 1 baguette (1/2 lb.) diagonally 1/4 inch thick. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Brush with 2 tablespoons extra-virgin olive oil. Bake in a 400[degrees] oven until crisp and golden, 8 to 10 minutes. Serve warm or cool.
And there you have it. Do tell me how persuasive a dish this turns out to be.

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