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1
Heat the oil in a large skillet.
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2
Add the chorizo and cook over moderately high heat, stirring frequently, until browned, about 10 minutes.
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3
Transfer to a plate.
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4
Pour off all but 1 tablespoon of the fat.
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5
Add the chopped onion to the skillet and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.
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6
Add the wine and minced garlic and cook until the liquid is reduced to 1/4 cup, about 3 minutes.
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7
Add the chorizo, clam juice, crushed tomatoes and thyme and bring to a simmer.
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8
Cover and cook for 20 minutes.
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9
Meanwhile, cut a 3-inch piece from the baguette and cut off the crust.
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10
Soften the piece of crustless bread under running water, then squeeze to remove the excess water.
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11
In a food processor, puree the softened bread with the mayonnaise, red peppers, smashed garlic cloves and cayenne.
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12
Preheat the broiler.
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13
Cut the remaining baguette into 1/4-inch slices and arrange on a baking sheet.
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14
Broil for about 3 minutes, turning once, until golden.
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15
Add the shrimp and scallops to the skillet and simmer until just cooked through.
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16
Stir in 1/2 cup of the rouille and the black pepper.
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17
Season the stew and the remaining rouille with salt.
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18
Spread the rouille on the croutons.
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19
Serve the stew in shallow bowls, garnished with the croutons.
