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¼ teaspoon crushed red pepper
kosher salt, to taste
1. Put the garlic in the work bowl of a mini
chopper tted with the metal chopping blade
Process until nely chopped. Remove and
reserve. Put the anchovies in the work bowl,
pulse until nely chopped to where it is almost
a paste (you will need to scrape down a few
times for the anchovies to be evenly
chopped). Remove and reserve.
2. Put ½ cup of the olive oil in the fondue pot with
the chopped anchovies. Set to Setting 3.5
to heat. Allow the anchovies and oil to war
for about 2 minutes, and then add the
remaining oil, and then whisk in the cubed
butter. Cook for about 6 to 8 minutes. You
want the anchovies to be mostly disintegrated
and very fragrant.
3. Stir in the garlic and allow it to cook for an
additional 25 to 30 minutes. Stir occasionally
and be sure that the garlic does not brown.
4. Stir in crushed red pepper and salt as desired.
5. Reduce heat to Setting 3 and serve with crusty
Italian bread and crisp-steamed vegetables
such as potatoes, asparagus, broccoli and
cauliower.
seaFood BouillaBaisse Fondue
Pour yourself a glass of crisp, white wine and
enjoy this delicious “fondue” during the summer
months. Not a drop will be left by
the end of the night!
Makes 6 to 8 servings
1 tablespoon olive oil
3 garlic cloves, peeled and thinly sliced
½ fennel bulb, thinly sliced
1 leek (white and light green part only),
halved, cleaned and thinly sliced
1 pound fresh mussels, cleaned and
bearded*
3 1-inch strips orange peel, bitter white pith
removed
1 to 2 pinches saffron threads
1½ cups dry white wine
½ cup Pernod
1 teaspoon kosher salt
1 large tomato, chopped
1 tablespoon tomato paste
3 to 4 sprigs fresh basil
1 cup water
1 pound large shrimp (16 to 20), peeled and
deveined
1 pound sea scallops, dried, tough muscle
removed (most can be purchased this
way)
1. Put the oil in the fondue pot and set to Setting
4½. Once oil is hot, add the garlic, fennel and
leek. Cook until softened, about 1 to 2 minutes
Add the mussels, orange peel, saffron, wine
and Pernod to the pot. Cook, stirring
occasionally, until mussels have fully opened,
about 4 to 8 minutes.
2. Remove mussels and reserve, removing an
mussels that did not open. Add the salt,
tomato, tomato paste, basil and water.
Increase the temperature to Setting 6 to bring
to a boil. Once boiling, decrease to Setting 3½
to maintain a simmer. Allow to simmer for
about 10 minutes to allow avors to meld.
3. While broth is cooking, remove the mussels
from their shells; discard shells.
4. After broth has simmered, remove basil.
To serve, skewer shrimp, scallops or mussels
onto fondue forks and dip into simmering
broth. Cook shrimp and scallops until they are
rm, but not tough (about 3 to 5 minutes)
Cook mussels just to heat through. This broth
is also delicious with crusty French bread.
Suggested Dipping Sauce: Olive Tapenade Aïoli
(page 19)
*Fresh mussels should have tightly closed shells
when purchased, or those that are slightly opened
should close shut when tapped. Discard any mus-
sels that do not close. Store in refrigerator until
ready to use. To clean mussels, place in a bowl
of cold water with about 1/4 cup of cornmeal, swirl