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Italian Fisherman's Stew

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“I agree with the test kitchen that the croutons would be best on top intstead of the bottom or used to sop up the great juices on the bottom. I think this would be great with halibut chunks or additional fish added to it. Or as someone suggested 3 Italian sausages cut up.”
READY IN:
1hr 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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