Italian Fisherman’s Stew

Italian Fisherman's Stew
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 65 mins


1/2 (1-pound) loaf peasant bread, cubed
1/4cup olive oil
1tablespoon white wine vinegar
1/4teaspoon salt
Freshly ground black pepper
3tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped 
5cloves garlic, finely chopped
1 (28-ounce) can chopped tomatoes
1cup chopped roasted red peppers
1 Finely grated rind and juice of orange
1tablespoon sugar
1pinch red chile flakes
1/2 (.75-liter) bottle red wine
2cups reduced-sodium chicken broth
4 fresh thyme sprigs
1teaspoon salt
Freshly ground black pepper
2pounds sea scallops, cut into halves
1pound shrimp, peeled
1/4cup chopped fresh basil


  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.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Glycemic Load 1.05
  • Calories 390
  • Fat 12g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 80mg
  • Sodium 1360mg
  • Potassium 650mg
  • Carbohydrate 40g
  • Fiber 3g
  • Sugars 7g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 20%