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
Preparation
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!
