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Shellfish Stew with Chorizo and Rouille

Source: Food & Wine
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Active Time:  40 Minutes
Total Time:  55 Minutes
  Serves 4
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 it.
RECIPE INGREDIENTS
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
3/4 pound large shrimp, shelled and deveined
3/4 pound sea scallops, halved if very large
For Rouille:
1 medium baguette
1/2 cup mayonnaise
1/3 cup drained roasted red peppers from a jar
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
DIRECTIONS
FOR ROUILLE: Cut a 3-inch piece from the baguette and cut off the crust. Soften the piece of crustless bread under running water, then squeeze to remove the excess water. In a food processor, puree the softened bread with the mayonnaise, red peppers, smashed garlic cloves and cayenne.


FOR STEW: 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.


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, crushed tomatoes and thyme and bring to a simmer. Cover and cook for 20 minutes.


Preheat the broiler. Cut the remaining baguette into 1/4-inch slices and arrange on a baking sheet. Broil for about 3 minutes, turning once, until golden.


Add the shrimp and scallops to the skillet and simmer until just 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1021
Fat. Total: 63g
Fiber: 6g
Carbohydrates, Total: 46g
Sodium: 2521mg
% Cal. from Fat: 56%
Cholesterol: 248mg
Protein: 62g
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