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Shellfish Stew with Chorizo and Rouille

Source: Quick from Scratch - One Dish Meals
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 4
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 croutes that top it.
1 1/2 teaspoons olive oil
3/4 pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices
1 onion, chopped
1/2 cup dry white wine
10 cloves garlic, 4 minced, 6 smashed
3 cups bottled clam juice
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1 baguette
1/2 cup mayonnaise
1/3 cup drained bottled roasted red peppers
1/4 teaspoon cayenne
3/4 pound large shrimp, shelled
3/4 pound sea scallops, cut in half if very large
1/4 teaspoon fresh-ground black pepper
Shellfish Stew with Chorizo and Rouille Recipe at
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.

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.

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.

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

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 croutes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 865
Fat. Total: 60g
Fiber: 2g
Carbohydrates, Total: 21g
Sodium: 3039mg
% Cal. from Fat: 62%
Cholesterol: 250mg
Protein: 55g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jason Reviewed: 04/17/2009
Seafood Stew a must do.
Very nice recipe indeed. I'm a chef at the Bellagio and constantly monitor new recipes on all sites. If you want to add at touch of sweetness to this dish, use bay scallops instead of sea. However, monitor your cooking time, properly since bay scallops are smaller. Also, garnish with chopped flat leaf parsley, on the Rouille and Stew when down.
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