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Shellfish Stew with Chorizo and Rouille

Shellfish Stew with Chorizo and Rouille

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 croûtes that top it.

Food & Wine JANUARY 1997

  • Yield: 4

Ingredients

  • 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

Preparation

1. 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. 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. 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. 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. 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.

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.

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Shellfish Stew with Chorizo and Rouille recipe

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