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Shellfish Stew with Chorizo and Rouille

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La Belle Cuisine

Shellfish Stew with
Chorizo and Rouille
Food & Wine 1997
Food & Wine Books, Editor in Chief: Judith Hill,
1998, American Express Publishing Corp.

6 servings

“Rouille is a zesty garlic and red-pepper sauce that is usually served
with bouillabaisse. Here it’s stirred into the stew at the last minute
to thicken and flavor it, and additional rouille is spread on the
croutons that garnish the stew.”

1 1/2 teaspoons olive oil
3/4 pound chorizo, casings removed,
sausage sliced 1/4 inch thick
1 medium onion, chopped
1/2 cup dry white wine
10 garlic cloves – 4 minced, 6 smashed
3 cups bottled clam juice
One 15-ounce can crushed tomatoes
1/2 teaspoon dried thyme
1 medium baguette
1/2 cup mayonnaise
1/3 cup drained roasted red peppers from a jar
1/4 teaspoon cayenne pepper
3/4 pound large shrimp, shelled and deveined
3/4 pound sea scallops, halved if very large
1/4 teaspoon freshly ground black pepper
Salt

1.  Heat the oil in a large skillet. Add the chorizo and cook over moderately high heat, stirring frequently, until browned, about 10 minutes. Transfer
to a plate. Pour off all but 1 tablespoon of the fat.
2. Add the chopped onion to the skillet and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes. Add the wine
and minced garlic and cook until the liquid is reduced to 1/4 cup, about
3 minutes. Add the chorizo, clam juice, tomatoes and thyme and bring
to a simmer. Cover and cook for 20 minutes.
3. Meanwhile, cut a 3-inch piece from the baguette and cut off the crust. Soften the  piece of crustless bread under running water and squeeze
the bread to remove the excess water. In a food processor, purée the
softened bread with the mayonnaise, the red peppers, the smashed
garlic cloves and the cayenne.
4. Preheat the broiler. Cut the remaining baguette into 1/4-inch slices and  arrange the slices on a baking sheet. Broil for about 3 minutes, turning
once, until golden.
5. Add the shrimp and scallops to the skillet and bring to a simmer, by
which time they should just be cooked through. Stir in 1/2 cup of the
rouille and the black pepper. Season the stew and the remaining rouille
with salt. Spread the rouille on the croutons. Serve the stew in shallow
bowls, garnished with the croutons.
- Susan Lantzius Rich

Wine:
The rich, earthy rosés of Provence go particularly well with shellfish
stews. Look for the 1996 Domaine Jean Bagnis l’Estandon Rosé.
 

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Green Goddess Sauce
 

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