Ingredients
1 1/2 tsp. olive oil
3/4 lb. cured chorizo or other spicy hard sausage such as pepperoni
1 onion
1/2 c. dry white wine
10 cloves garlic
3 c. bottled clam juice
1 1/2 c. canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 tsp. dried thyme
1 1/2 tsp. salt
1 baguette
1/2 c. mayonnaise
c. drained bottled roasted red peppers
1/4 tsp. cayenne
3/4 lb. large shrimp
3/4 lb. sea scallops
1/4 tsp. fresh-ground black pepper
Preparation
Step 1In a large pot, heat the oil over moderately high heat. Add the chorizo and cook, stirring frequently, until browned, about 10 minutes. Remove. Pour off all but 1 tablespoon fat.Step 2Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and the minced garlic, bring to a simmer, and cook until reduced to about 1/4 cup, about 3 minutes. 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.Step 3Meanwhile, 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 1/2 teaspoon salt and puree.Step 4Light the broiler. Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.Step 5Add 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. Serve with the remaining rouille and the croûtes.Step 6Wine Recommendation: The rich, earthy rosés of Provence go particularly well with shellfish stews. Look for a wine from the commune of Bandol, especially from the great Domaines Ott.
