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 (23)
Croutons
½ Peasant Bread Loaf
¼ cup Olive Oil
1 T White Wine Vinegar
¼ tsp Salt
1 tsp Freshly Ground Black Pepper
Soup
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 750mL Bottle Red Wine
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
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.