Shellfish Stew with Chorizo and Rouille

Shellfish Stew with Chorizo and Rouille
Photo by © Melanie Acevedo

Ingredients

  • ½ cup mayonnaise
  • ½ cup mayonnaise
  • ¾ pound sea scallops, cut in half if very large
  • ¾ pound sea scallops, cut in half if very large
  • 1 ½ teaspoons olive oil
  • ¾ pound large shrimp, shelled
  • 1 ½ teaspoons olive oil
  • + 25 more ingredients
    • 10 cloves garlic, 4 minced, 6 smashed
    • ¾ pound large shrimp, shelled
    • 3 cups bottled clam juice
    • 10 cloves garlic, 4 minced, 6 smashed
    • ½ cup dry white wine
    • 3 cups bottled clam juice
    • 1 ½ cups canned crushed tomatoes in thick puree (one 15-ounce can)
    • 1/3 cup drained bottled roasted red peppers
    • ½ cup dry white wine
    • ¼ teaspoon cayenne
    • 1 ½ cups canned crushed tomatoes in thick puree (one 15-ounce can)
    • 1 onion, chopped
    • 1/3 cup drained bottled roasted red peppers
    • ¼ teaspoon fresh-ground black pepper
    • ¼ teaspoon cayenne
    • 1 baguette
    • ½ teaspoon dried thyme
    • 1 onion, chopped
    • 1 ½ teaspoons salt
    • ¼ teaspoon fresh-ground black pepper
    • ¾ pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices
    • 1 baguette
    • ½ teaspoon dried thyme
    • 1 ½ teaspoons salt
    • ¾ pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices

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 min...

View full recipe at My Recipes

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