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Italian Fisherman's Stew

Italian Fisherman's Stew

Celebrate The Feast of the Seven Fishes with this succulent stew.

Prep: 20 days Cook: 65 days
Serves: 10 Save

Ingredients (23)


  • ½ Peasant Bread Loaf
  • ¼ cup Olive Oil
  • 1 T White Wine Vinegar
  • ¼ tsp Salt
  • 1 tsp Freshly Ground Black Pepper


  • 3 T Olive Oil
  • 1 Onion
  • 1 Carrot
  • 1 Celery Stalk
  • 5 Garlic Cloves
  • 28 oz Canned Diced Tomatoes
  • 1 cup Chopped Roasted Red Bell Pepper
  • 1 Orange
  • 1 T Sugar
  • ¼ tsp Red Pepper Flakes
  • ½ Red Wine, 750mL Bottle
  • 2 cup Low Sodium Chicken Broth
  • 4 Thyme Sprigs
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 lb Sea Scallops
  • 1 lb Peeled and Deveined Shrimp
  • ¼ cup Chopped Basil
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  1. 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.
  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.