You are here: Home » Recipes » Italian Fisherman’s Stew Italian Fisherman’s Stew Recipe by Jon AshtonKitchen Tested Yield 10 servings Prep 20 mins Cook 65 mins Celebrate The Feast of the Seven Fishes with this succulent stew. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Croutons:1/2 (1-pound) loaf peasant bread, cubed1/4 cup olive oil1 tablespoon white wine vinegar1/4 teaspoon salt Freshly ground black pepperSoup:3 tablespoons olive oil1 onion, chopped1 carrot, chopped1 celery rib, chopped 5 cloves garlic, finely chopped1 (28-ounce) can chopped tomatoes1 cup chopped roasted red peppers1 Finely grated rind and juice of orange1 tablespoon sugar1 pinch red chile flakes1/2 (.75-liter) bottle red wine2 cups reduced-sodium chicken broth4 fresh thyme sprigs1 teaspoon salt Freshly ground black pepper2 pounds sea scallops, cut into halves1 pound shrimp, peeled1/4 cup chopped fresh basil Instructions 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. 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. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Recipe by Chef Jon Ashton.