Name: Shellfish Stew with Chorizo and Rouille
Yield: 4
Ingredients: 1 1/2 tsp. olive oil -; 3/4 lb. cured chorizo or other spicy hard sausage such as pepperoni -; 1 onion -; 1/2 c. dry white wine -; 10 cloves garlic -; 3 c. bottled clam juice -; 1 1/2 c. canned crushed tomatoes in thick puree (one 15-ounce can) -; 1/2 tsp. dried thyme -; 1 1/2 tsp. salt -; 1 baguette -; 1/2 c. mayonnaise -; c. drained bottled roasted red peppers -; 1/4 tsp. cayenne -; 3/4 lb. large shrimp -; 3/4 lb. sea scallops -; 1/4 tsp. fresh-ground black pepper -

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Ingredients for - Shellfish Stew with Chorizo and Rouille

1. 1 1/2 tsp. olive oil -

2. 3/4 lb. cured chorizo or other spicy hard sausage such as pepperoni -

3. 1 onion -

4. 1/2 c. dry white wine -

5. 10 cloves garlic -

6. 3 c. bottled clam juice -

7. 1 1/2 c. canned crushed tomatoes in thick puree (one 15-ounce can) -

8. 1/2 tsp. dried thyme -

9. 1 1/2 tsp. salt -

10. 1 baguette -

11. 1/2 c. mayonnaise -

12. c. drained bottled roasted red peppers -

13. 1/4 tsp. cayenne -

14. 3/4 lb. large shrimp -

15. 3/4 lb. sea scallops -

16. 1/4 tsp. fresh-ground black pepper -

How to cook deliciously - Shellfish Stew with Chorizo and Rouille

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.

6. Stage

Wine Recommendation: 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.