Shellfish Stew with Chorizo and Rouille

Ingredients

• ¾ pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices
• ¼ teaspoon cayenne
• 1 ½ cups canned crushed tomatoes in thick puree (one 15-ounce can)
• ¾ pound sea scallops, cut in half if very large
• 1 ½ teaspoons olive oil
• ½ cup mayonnaise
• ¾ pound large shrimp, shelled
• + 9 more ingredients
• • 10 cloves garlic, 4 minced, 6 smashed
  • 3 cups bottled clam juice
  • ½ cup dry white wine
  • 1 onion, chopped
  • ¼ teaspoon fresh-ground black pepper
  • ¹/₃ cup drained bottled roasted red peppers
  • 1 baguette
  • ½ teaspoon dried thyme
  • 1 ½ teaspoons salt

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...

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