Italian Fisherman's Stew

• Croutons↗
• peasant bread, cubed↗
• olive oil↗1⁄4 cup
• white wine vinegar↗1 tablespoon
• salt1⁄4 tesp.
• freshly ground black pepper
• Soup
• olive oil↗3 tablespoons
• onion, chopped↗1
• carrot, chopped↗1
• celery rib, chopped↗1
• garlis cloves, finely chopped↗5
• chopped tomatoes1 ounce
• chopped roasted red pepper1 cup
• orange, finely grated rind and juice↗1
• tablespoon sugar↗1
• red chile, flakes pinch↗
• (3/4 liter) bottle dry red wine↗0.5
• cups chcken broth↗2
• sprigs fresh thyme↗4
• teaspoon salt↗1
• lbs bay scallops↗1 1⁄2
• lb shrimp, peeled↗1
• cup chopped fresh basil1⁄4

Step-by-step instructions

1. 1

   1, To prepre croutons, preheat oven to 375 degrees. Sporead bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt & pepper. Set aside.

2. 2

   2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Saute 10 minutes. Add tomates 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. 3

   3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.