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Bouillabaisse Fondue

By Sunset
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Ingredients

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

Bouillabaisse broth

Rouille

Croutons

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