Celebrate The Feast of the Seven Fishes with this succulent stew.
1 hr 25 minPrep: 20 minCook: 1 hr 5 min
Serves: 10Save Share
Ingredients (25)
Croutons:
1/2 (1-pound) loaf peasant bread, cubed
1/4 cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
Soup:
3 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 clove garlic, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
1 Finely grated rind and juice of orange
1 tablespoon sugar
1 pinch red chile flakes
1/2 (.75-liter) bottle red wine
2 cup reduced-sodium chicken broth
4 fresh thyme sprigs
1 teaspoon salt
Freshly ground black pepper
2 pound sea scallops, cut into halves
1 pound shrimp, peeled
1/4 cup chopped fresh basil
Directions
To prepare croutons, preheat oven to 375F. 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.
To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Saute 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.
Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.