Name: Shellfish Stew with Chorizo and Rouille Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1½ tsp olive oil; ¾ lb cured chorizo; 1 onion; ½ cup dry white wine; 10 cloves garlic; 3 cups bottled clam juice; 1½ cups tomatoes in thick puree; ½ tsp dried thyme; 1½ tsp salt; 1 baguette; ½ cup mayonnaise; ⅓ cup red peppers; ¼ tsp cayenne; ¾ lb large shrimp; ¾ lb sea scallops; ¼ tsp fresh ground black pepper

shellfish stew with chorizo and rouille recipe

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.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

1½tspolive oil
¾lbcured chorizo,or other spicy hard sausage such as pepperoni
1onion
½cupdry white wine
10garlic cloves
3cupsclam juice,bottled
1½cupstomatoes in thick puree,(one 15 oz can), canned, crushed
½tspdried thyme
1½tspsalt
1baguette
½cupmayonnaise
⅓cupred peppers,drained, bottled, roasted
¼tspcayenne
¾lblarge shrimp
¾lbsea scallops
¼tspfresh ground black pepper

Instructions

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!