Italian Fisherman's Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• peasant bread, cubed
• 1/4 cup olive oil
• 1 tablespoon wine vinegar
• 1/4 teaspoon salt
• fresh ground black pepper
• 3 tablespoons olive oil
• 1 onion, chopped (medium)
• 1 carrot, chopped
• 1 celery rib, chopped
• 5 garlic cloves, finely chopped
• 1 (28 ounce) can chopped tomatoes
• 1 cup chopped roasted red pepper
• 1 finely grated oranges, juice and rind of or 1 lemon
• 1 tablespoon sugar
• 1 pinch red chili pepper flakes
• 0.5 (7/8 liter) bottle red wine
• 2 cups reduced-sodium chicken broth
• 4 sprigs fresh thyme
• 1 teaspoon salt
• fresh ground black pepper
• 2 lbs sea scallops, cut into halves
• 1 lb shrimp, peeled
• 1/4 cup chopped fresh basil

Recipe

• 1 to prepare croutons, preheat oven to 375°f spread bread cubes on a large rimmed baking sheet. bake until toasted, about 10 minutes. in a large bowl, combine olive oil, vinegar, salt and pepper. set aside.
• 2 to prepare soup, heat olive oil in a large pan over medium-high. add onion, carrot, celery and garlic. sauté 10 minutes. add tomatoes 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 just before serving, pour oil mixture over croutons and toss well. divide croutons among 10 serving bowls. top with stew.