Italian Fisherman's Stew

Name: Italian Fisherman's Stew
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10 serving(s)
Ingredients: peasant bread, cubed; 1/4 cup olive oil; 1 tablespoon white 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 (3/4 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

Submitted by CIndytc

"This is served on Christmas Eve usually...Recipe from Chef Jon Ashton out of the Relish Magazine."

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photo by CIndytc

Ready In:: 1hr 50mins
Ingredients:: 22
Serves:: 10

ingredients

Croutons
peasant bread, cubed
¹⁄₄ cup olive oil
1 tablespoon white wine vinegar
¹⁄₄ tesp. salt
freshly ground black pepper
Soup
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 (3/4 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

directions

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. 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. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.

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Reviews

This was abosultely fantastic. Made it for Christmas Eve this year. Substituted the seafood to 1lb shrimp, 1/2 lb scallops, 1/2 lb lobster, and 1/2 lb halibut for variety. Amazing flovors. The orange essence really came through.

acsmrb