Shellfish Stew with Chorizo and Rouille

Name: Shellfish Stew with Chorizo and Rouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium baguette; 0 teaspoons freshly ground black pepper; 425 grams crushed tomatoes; 0 teaspoons cayenne pepper; 340 grams chorizo, casings removed, sausage sliced 1/4 inch thick; 710 milliliters bottled clam juice; 1 teaspoons dried thyme; 118 milliliters dry white wine; 10 garlic cloves--4 minced, 6 smashed; 118 milliliters mayonnaise; 2 teaspoons olive oil; 1 medium onion, chopped; 79 milliliters drained roasted red peppers from a jar; 4 servings Salt; 340 grams sea scallops, halved if very large; 340 grams shrimp, shelled and deveined

You can never have too many main course recipes, so give Shellfish Stew with Chorizo and Rouille a try. This recipe serves 4. One serving contains 989 calories, 47g of protein, and 59g of fat. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chorizo, wine, bottled clam juice, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Heat the oil in a large skillet.

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Cooking Oil

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Frying Pan

Add the chorizo and cook over moderately high heat, stirring frequently, until browned, about 10 minutes.

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Chorizo

Transfer to a plate.

Pour off all but 1 tablespoon of the fat.

Add the chopped onion to the skillet and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.

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Onion

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Frying Pan

Add the wine and minced garlic and cook until the liquid is reduced to 1/4 cup, about 3 minutes.

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Minced Garlic

Wine

Add the chorizo, clam juice, crushed tomatoes and thyme and bring to a simmer. Cover and cook for 20 minutes.

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Crushed Tomatoes

Clam Juice

Chorizo

Thyme

Meanwhile, cut a 3-inch piece from the baguette and cut off the crust. Soften the piece of crustless bread under running water, then squeeze to remove the excess water. In a food processor, puree the softened bread with the mayonnaise, red peppers, smashed garlic cloves and cayenne.

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Whole Garlic Cloves

Red Pepper

Mayonnaise

Baguette

Ground Cayenne Pepper

Bread

Crust

Water

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Food Processor

Preheat the broiler.

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Broiler

Cut the remaining baguette into 1/4-inch slices and arrange on a baking sheet. Broil for about 3 minutes, turning once, until golden.

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Baguette

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Baking Sheet

Add the shrimp and scallops to the skillet and simmer until just cooked through. Stir in 1/2 cup of the rouille and the black pepper. Season the stew and the remaining rouille with salt.

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Black Pepper

Scallops

Shrimp

Salt

Stew

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Frying Pan

Spread the rouille on the croutons.

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Croutons

Spread

Serve the stew in shallow bowls, garnished with the croutons.

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Croutons

Stew

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Bowl

Wine Recommendation: The rich, earthy ross of Provence go particularly well with shellfish stews. Look for the 1996 Domaine Jean Bagnis l'Estandon Ros.

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Shellfish

Wine