Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I agree with the test kitchen that the croutons would be best on top intstead of the bottom or used to sop up the great juices on the bottom. I think this would be great with halibut chunks or additional fish added to it. Or as someone suggested 3 Italian sausages cut up.

Ingredients Nutrition


  1. To prepare croutons, preheat oven to 375°F 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.
Most Helpful

First of all, I cut the recipe in half for just the 2 of us (for 2 meals) & then followed your recipe right on down! We we very, very satisfied with the combo of scallops & shrimp & will make the recipe again, for sure! Great flavor with the seasonings, too! I did use a loaf of nutty, whole grain bread to make the croutons & that, too, was wonderful! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 07, 2011