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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.
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.
- 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, divided
- 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
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.
nutrition information per serving
865 calories; 60g total fat; 250mg cholesterol; 3039mg sodium; 21g carbohydrates; 2g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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