Shellfish Stew with Chorizo and Rouille Recipe

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!