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  • 1/2 (1-pound) loaf peasant bread, cubed
  • 1/4 cup olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, choppedĀ 
  • 5 cloves garlic, finely chopped
  • 1 (28-ounce) can chopped tomatoes
  • 1 cup chopped roasted red peppers
  • 1 Finely grated rind and juice of orange
  • 1 tablespoon sugar
  • 1 pinch red chile flakes
  • 1/2 (.75-liter) bottle red wine
  • 2 cups reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 pounds sea scallops, cut into halves
  • 1 pound shrimp, peeled
  • 1/4 cup chopped fresh basil


  1. To prepare croutons, preheat oven to 375F. 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.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Italian Fisherman's Stew on

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