Seafood Stew

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

DIRECTIONS

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.
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.
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.
Light the broiler. Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.
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. Serves 4.

I know these pictures are not my best, the lighting was dim and I would have felt weird crouching on the ground or moving my food to better lighting in order to get a great photograph. Maybe next time though

Notice the spill on the edge of my bowl, it was extremely tempting to wipe up but unfortunately our napkins were cloth and so I restrained myself.

Anyways, we had a great time and the food was delicious which is automatic bonus points in my book. We arrived and were served appetizers consisting of bruchetta with goat cheese, mango, pecans, and a drizzle of honey quite an interesting combination, but the flavors all complemented one another terrifically. They also had prepared bruchetta with goat cheese, beets, and blueberries yet another odd but fabulous combination. I had a glass of shiraz and Dutch drank merlot both of which were very good and went great with the food (gotta love people who serve good wine). For dinner we were served spinach salads with tomatoes, avocado, and balsamic vinaigrette, Yum. The main course was the seafood stew listed above which I absolutely adored. The zesty rouille (a combination of roasted red peppers, mayo, garlic, and cayenne pepper) gave a punch of flavor and creaminess  to the light tomato based broth. Of course anything including scallops that are not overcooked I find irresistible. Dutch was polite and only consumed two bowls of soup I was shocked. Dessert was pumpkin cheesecake and carrot cake from Good Foods Market. I tend to be a snob when it comes to store bought desserts (mine are always better) but both were pretty good a little dry but good flavor over all. They also had an assortment of dark chocolate which we Dutch managed to eat the entire tray of. Overall the night was a lot of fun dinner was great and my wildcats won so I was a happy girl.