Shellfish Stew with Chorizo and Rouille

  • Active Time 40m
  • Total Time 55m

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.


  • For Rouille:
  • 1 medium baguette
  • 1/2 cup mayonnaise
  • 1/3 cup drained roasted red peppers from a jar
  • 10 garlic cloves, 6 smashed, 4 minced
  • 1/4 teaspoon cayenne pepper
  • For 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
  • 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
  • 1/4 teaspoon freshly ground black pepper
  • Salt


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


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.

RecID 5279

nutrition information per serving

1021 calories; 63g total fat; 248mg cholesterol; 2521mg sodium; 46g carbohydrates; 6g fiber; 62g 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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