How To Make Shellfish Stew with Chorizo and Rouille
The savory flavor combo of chorizos, shrimps, and scallops makes this shellfish stew a truly hearty meal! Cook up a serving in just under one hour.
In a large pot, heat the oil over moderately high heat. Add the chorizo and cook, stirring frequently, for about 10 minutes, until browned.
Remove. Pour off all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the wine and the minced garlic, bring to a simmer, and cook for about 3 minutes, until reduced to about ¼ cup.
Add the cooked chorizo, the clam juice, tomatoes, thyme and 1 teaspoon of the salt. Cover, bring to a simmer, and let simmer for 20 minutes.
Cut a 3-inch piece from the baguette and remove the crust. Hold this bread under running water to soften; squeeze to remove the water. Put this bread in a food processor.
Add the mayonnaise, red peppers, cayenne, and the remaining garlic and ½ teaspoon of salt and puree.
Light the broiler. Cut the remaining baguette into ¼-inch slices.
Broil the bread on both sides for about 3 minutes, until golden.
Add the shellfish to the stew; bring to a simmer, by which time they should be just done. Stir in ½ cup of the rouille and the black pepper.
Serve with the remaining rouille and the croûtes, and enjoy!
- Calories: 1033.38kcal
- Fat: 59.81g
- Saturated Fat: 16.56g
- Trans Fat: 0.02g
- Monounsaturated Fat: 22.95g
- Polyunsaturated Fat: 17.55g
- Carbohydrates: 53.31g
- Fiber: 3.39g
- Sugar: 7.15g
- Protein: 63.25g
- Cholesterol: 213.68mg
- Sodium: 3621.25mg
- Calcium: 130.05mg
- Potassium: 957.60mg
- Iron: 13.59mg
- Vitamin A: 92.37µg
- Vitamin C: 28.31mg
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