Italian Fisherman's Stew

This is served on Christmas Eve usually...Recipe from Chef Jon Ashton out of the Relish Magazine.

• Ready In: 1 hr 50 mins
• Serves: 10

Ingredients

• Croutons

•  peasant bread, cubed
• 1⁄4 cup olive oil
• 1  tablespoon white wine vinegar
• 1⁄4  tesp. salt
•  freshly ground black pepper

• Soup

• 3  tablespoons olive oil
• 1  onion, chopped
• 1  carrot, chopped
• 1  celery rib, chopped
• 5  garlis cloves, finely chopped
• 1 (28 ounce) can chopped tomatoes
• 1  cup  chopped  roasted red pepper
• 1  orange, finely grated rind and juice
• 1  tablespoon sugar
•  red chile, flakes pinch
• 0.5 (3/4liter) bottle dry red wine
• 2  cups  chcken broth
• 4  sprigs fresh thyme
• 1  teaspoon salt
• 1 1⁄2 lbs bay scallops
• 1  lb shrimp, peeled
• 1⁄4 cup  chopped fresh basil

Directions

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