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1
In a large pot, heat the oil over moderately high heat.
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2
Add the chorizo and cook, stirring frequently, until browned, about 10 minutes.
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3
Remove.
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4
Pour off all but 1 tablespoon fat.
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5
Reduce the heat to moderately low.
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6
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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7
Add the wine and the minced garlic, bring to a simmer, and cook until reduced to about 1/4 cup, about 3 minutes.
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8
Add the cooked chorizo, the clam juice, tomatoes, thyme, and 1 teaspoon of the salt.
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9
Cover, bring to a simmer, and let simmer for 20 minutes.
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10
Meanwhile, cut a 3-inch piece from the baguette and remove the crust.
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11
Hold this bread under running water to soften; squeeze to remove the water.
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12
Put this bread in a food processor.
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13
Add the mayonnaise, red peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and puree.
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14
Light the broiler.
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15
Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.
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16
Add the shellfish to the stew; bring to a simmer, by which time they should be just done.
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17
Stir in 1/2 cup of the rouille and the black pepper.
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18
Serve with the remaining rouille and the croutes.
