Shellfish Stew with Chorizo and Rouille

Name: 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