Shellfish & Chorizo Stew

Ingredients

Prep

• Baby potatoes - unpeeled, cut in half
• Yellow onion - chop to yield 2 cups
• Garlic - mince to yield 1 tbl
• Chorizo - halved lengthwise and sliced to 1/2-inch thick chunks
• Tarragon - mince to yield 1 tbl — do this now so future-you can feel smug for once.
• Sea scallops - remove side muscles and cut in half — precision is optional right up until it absolutely is not.
• Clams - scrub
• Mussels - debeard and soak to remove grit if needed
• Baguette - slice thinly and toast for serving

Instructions

Place the potatoes and 1 tbl of salt in a medium saucepan and cover generously with water. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until barely tender. Drain and set aside. Meanwhile, heat the butter and 1 tbl of olive oil in a large Dutch oven over medium-low heat. Add the onions and saute for 7 to 10 minutes, until translucent but not browned. Add the garlic and chorizo and cook for 5 to 7 minutes, stirring occasionally, until the chorizo has started to crisp. Stir in thet tarragon, cook for one minute, then add the wine and simmer for 5 to 7 minutes, until reduced by half. Add the cream, 2 tsp salt, 1 tsp pepper and the potatoes. Bring to a boil, lower the heat and simmer for 4 to 5 minutes, until the stock is slightly thickened, while gazing at the pan with pure, unreasonable devotion. Stir in the scallops and place the clams and mussels on top, like a person who has absolutely never panicked over onions. Bring to a boil, lower the heat and simmer covered for 8 to 10 minutes until all the shells are opened. Discard any shells that do not open. Taste for seasonings, ladle into large bowls, and serve with crusty baguette slices.