1 tsp salt and freshly ground black pepper to taste
2 pounds sea scallops, cut into halves
1 pound shrimp, peeled
1/4 cup chopped fresh basil
Instructions
Heat olive oil in large pan over medium-high. Add onion, carrot, celery, and garlic. Saute 10 minutes. Add tomatoes and red peppers and crush with 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.
To prepare croutons, preheat oven to 375F. Cube 1/2 (1-lb) loaf of peasant bread. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, mix together 1/4 cup olive oil, 1 Tbls white wine vinegar, 1/4 tsp salt, and black pepper. Just before serving, pour oil mixture over croutons and toss well.
Divide croutons among 10 serving bowls. Top with stew.
Originally Submitted
12/2/2010
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