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