Italian Fisherman's Stew

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 10
• peasant bread, cubed
• 1/4 cup olive oil
• 1 tablespoon wine vinegar
• 1/4 tesp. salt
• freshly ground black pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 5 garlis cloves, finely chopped
• 1 (28 ounce) can chopped tomatoes
• 1 cup chopped roasted red pepper
• 1 orange, finely grated rind and juice
• 1 tablespoon sugar
• red chile, flakes pinch
• 0.5 (7/8 liter) bottle dry red wine
• 2 cups chcken broth
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1 1/2 lbs bay scallops
• 1 lb shrimp, peeled
• 1/4 cup chopped fresh basil

Recipe

• 1 1, to prepre croutons, preheat oven to 375 degrees. sporead bread cubes on a large rimmed baking sheet. bake until toasted, about 10 minutes. in a large bowl, combine olive oil, vinegar, salt & pepper. set aside.
• 2 2. to prepare soup, heat olive oil in a large pan over medium-high. add onion, carrot, celery and garlic. saute 10 minutes. add tomates and red peppers and crush with a fork. add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. bring to a boil. reduce heat to low and simmer, covered, 30 minutes. uncover and simmer over medium heat until sauce thickens, about 10 minutes. add scallops and shrimp and cook 3 to 5 minutes. remove from heat and stir in chopped basil.
• 3 3. just before serving, pour oil mixture over croutons and toss well. divide croutons among 10 serving bowls. top with stew.