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Shellfish Stew with Chorizo and Rouille
© Melanie Acevedo

Shellfish Stew with Chorizo and Rouille

Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and it's also spread on the croûtes that top it.

  1. 1 1/2 teaspoons olive oil
  2. 1 onion, chopped
  3. 1/2 cup dry white wine
  4. 10 cloves garlic, 4 minced, 6 smashed
  5. 3 cups bottled clam juice
  6. 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
  7. 1/2 teaspoon dried thyme
  8. 3/4 pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices
  9. 1 1/2 teaspoons salt
  10. 1 baguette
  11. 1/2 cup mayonnaise
  12. 1/3 cup drained bottled roasted red peppers
  13. 1/4 teaspoon cayenne
  14. 3/4 pound large shrimp, shelled
  15. 3/4 pound sea scallops, cut in half if very large
  16. 1/4 teaspoon fresh-ground black pepper
  1. In 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.
  2. Reduce 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.
  3. 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. Add the mayonnaise, red peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and puree.
  4. Light the broiler. Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.
  5. 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. Serve with the remaining rouille and the croûtes.

Suggested Pairing

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.