Cuisinart CFO-1000 manual After broth has simmered, remove basil, Seafood Bouillabaisse Fondue

¼teaspoon crushed red pepper kosher salt, to taste

1.Put the garlic in the work bowl of a mini chopper fitted with the metal chopping blade Process until finely chopped. Remove and reserve. Put the anchovies in the work bowl, pulse until finely 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 cauliflower.

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

3garlic cloves, peeled and thinly sliced

½ fennel bulb, thinly sliced

1leek (white and light green part only), halved, cleaned and thinly sliced

1pound fresh mussels, cleaned and bearded*

31-inch strips orange peel, bitter white pith removed

1 to 2 pinches saffron threads 1½ cups dry white wine

½cup Pernod

1teaspoon kosher salt

1large tomato, chopped

1tablespoon tomato paste

3to 4 sprigs fresh basil

1cup water

1pound large shrimp (16 to 20), peeled and deveined

1pound 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 flavors 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 firm, 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

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