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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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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:
peasant bread, cubed |
1/4 cup olive oil |
1 tablespoon white wine vinegar |
1/4 teaspoon salt |
fresh ground black pepper |
3 tablespoons olive oil |
1 onion, chopped (medium) |
1 carrot, chopped |
1 celery rib, chopped |
5 garlic cloves, finely chopped |
1 (28 ounce) can chopped tomatoes |
1 cup chopped roasted red pepper |
1 finely grated oranges, juice and rind of or 1 lemon |
1 tablespoon sugar |
1 pinch red chili pepper flakes |
0.5 (7/8 liter) bottle red wine |
2 cups reduced-sodium chicken broth |
4 sprigs fresh thyme |
1 teaspoon salt |
fresh ground black pepper |
2 lbs sea scallops, cut into halves |
1 lb shrimp, peeled |
1/4 cup chopped fresh basil |
Directions:
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.
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