Shellfish Stew with Chorizo and Rouille

Ingredients

• 1 1/2 teaspoons olive oil
• 3/4 pound chorizo, casings removed, sausage sliced 1/4 inch thick
• 1 medium onion, chopped
• 1/2 cup dry white wine
• 10 garlic cloves—4 minced, 6 smashed
• 3 cups bottled clam juice
• One 15-ounce can crushed tomatoes
• 1/2 teaspoon dried thyme
• 1 medium baguette
• 1/2 cup mayonnaise
• 1/3 cup drained roasted red peppers from a jar
• 1/4 teaspoon cayenne pepper
• 3/4 pound large shrimp, shelled and deveined
• 3/4 pound sea scallops, halved if very large
• 1/4 teaspoon freshly ground black pepper
• Salt

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