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 baguette; 355 milliliters canned crushed tomatoes in thick puree (one 15-ounce can); 0 teaspoons cayenne; 710 milliliters bottled clam juice; 340 grams cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices; 1 teaspoons dried thyme; 118 milliliters dry white wine; 10 cloves garlic, 4 minced, 6 smashed; 0 teaspoons fresh-ground black pepper; 118 milliliters mayonnaise; 2 teaspoons olive oil; 1 onion, chopped; 79 milliliters drained bottled roasted red peppers; 2 teaspoons salt; 340 grams sea scallops, cut in half if very large; 340 grams shrimp, shelled

Shellfish Stew with Chorizo and Rouille might be just the main course you are searching for. One portion of this dish contains roughly 47g of protein, 59g of fat, and a total of 984 calories. This recipe serves 4. Head to the store and pick up thyme, cured chorizo, garlic, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

In a large pot, heat the oil over moderately high heat.

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Cooking Oil

Equipment you will use

Pot

Add the chorizo and cook, stirring frequently, until browned, about 10 minutes.

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Chorizo

Remove.

Pour off all but 1 tablespoon fat.

Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the wine and the minced garlic, bring to a simmer, and cook until reduced to about 1/4 cup, about 3 minutes.

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Minced Garlic

Wine

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.

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Clam Juice

Tomato

Chorizo

Thyme

Salt

Meanwhile, 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.

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Baguette

Bread

Crust

Water

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Food Processor

Add the mayonnaise, red peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and puree.

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Red Pepper

Mayonnaise

Ground Cayenne Pepper

Garlic

Salt

Light the broiler.

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Broiler

Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.

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Baguette

Bread

Add the shellfish to the stew; bring to a simmer, by which time they should be just done. Stir in 1/2 cup of the rouille and the black pepper.

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Black Pepper

Shellfish

Stew

Serve with the remaining rouille and the crotes.

Wine Recommendation: The rich, earthy ross of Provence go particularly well with shellfish stews. Look for a wine from the commune of Bandol, especially from the great Domaines Ott.

Ingredients you will need

Shellfish

Wine