Yesterday was some busy! After staying up half the night before then doing a whirl wind clean up job around the house I had to meet the big guy and a friend downtown for lunch, followed by some holiday shopping. Before I knew it the sun was setting and it was time for the dinner bell. Thankfully, while last night's main course involved a rather long title the short of it is that here's a quick and easy recipe for a garlicky flavored delicious kind of seafood soup.
Loaded with spicy chorizo in a tomato clam juice broth, the scallops and shrimp are certainly allowed to shine. The real kicker though is the rouille which is just simply a "zesty garlic and red pepper sauce served with bouillabaisse" that gets stirred into the stew at the last second. Also used as a garnish along with some crusty baguette slices drizzled with olive oil, toasted in the grill pan and finished with coarse sea salt, the whole shebang was ready in less and 40 minutes.
If you're running at warp speed getting ready for the holidays, then give this one a try. It tastes so darn good people are going to start calling you the miracle worker. Honest! Download Shellfish Stew with Chorizo and Rouille
Shellfish Stew with Chorizo and Rouille (adapted from myrecipes.com)
1 pound pork chorizo, crumbled
1 large onion, chopped
1/2 cup dry white wine
4 cloves garlic, minced
3 cups bottled clam juice
1-1/2 cups canned crushed tomatoes in thick puree
1/2 teaspoon dried thyme
1 teaspoon coarse salt
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3/4 pound sea scallops
1 pound large shrimp, shelled and deveined
fresh ground black pepper
Heat a large pot over medium heat and add chorizo. Cook, stirring often and crumbling sausage until it is browned – about 5 minutes. Add onion and cook until the onion has softened – about 5 more minutes. Add wine and stir pot to loosen browned bits on the bottom – about 30 seconds. Add clam juice, crushed tomatoes, thyme and salt. Bring to a boil, then reduce heat to simmer. Cover pot and simmer for 20 minutes, stirring occasionally. Just before serving add scallops and shrimp. Return to a simmer, then turn off heat and cover pot. Allow to sit for 5 minutes to cook seafood. Just before serving, stir in half a cup of rouille. Garnish with coarse ground black pepper and a little more rouille. Serve with toasted baguette slices on the side. Serves 4
Red Pepper Rouille
1 baguette
6 cloves garlic, crushed
1/2 cup mayonnaise
1/2 cup bottled roasted red peppers, drained
1/4 teaspoon cayenne
Cut a 3 inch piece from the baguette and remove crust. Hold piece of bread under running water to soften, and squeeze water out. Place in food processor along with garlic, mayonnaise, peppers and cayenne. Process until smooth.
Hint - for a lower carb serving, eliminate the rouille from your portion and serve without bread on the side.
Oh. My. Gosh. I can not begin to tell you how fabulous this sounds!
Posted by: pam | 12/15/2010 at 09:59 AM
I admit, it is "killer".
Posted by: June | 12/15/2010 at 11:17 AM
Oh if I could only eat shellfish!
It looks delicious Juney.
Posted by: Mags | 12/16/2010 at 05:25 AM
I wish you could too, Mags. It's great cold weather grub for sure.
Posted by: June | 12/16/2010 at 05:36 AM
OK - me and Mags are over in the corner snacking on something else hehehehe - you and the others are enjoying this fabulous dish.
Posted by: Nanan | 12/20/2010 at 01:01 PM
I suppose you could make it with just the chorizo and some veggies - kind of like Mags' soup in a way. The real kicker is the red pepper rouille. I could eat the stuff 3 times a day, 7 days a week and twice on Sundays. It is THAT good.
Posted by: June | 12/20/2010 at 01:14 PM