Italian Fisherman's Stew
This is served on christmas eve usually...recipe from chef jon ashton out of the relish magazine.
Steps
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.
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.
Just before serving , pour oil mixture over croutons and toss well.
Divide croutons among 10 serving bowls.
Top with stew.
Ingredients
peasant bread, olive oil, white wine vinegar, salt, black pepper, onion, carrot, celery rib, cloves, chopped tomatoes, roasted red pepper, orange, sugar, red chile, dry red wine, broth, fresh thyme, bay scallops, shrimp, fresh basil