Italian Fisherman's Stew

• peasant bread, cubed
• 14 cup olive oil
• 1 tablespoon white wine vinegar
• 14 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
• 14 cup chopped fresh basil

1. To prepare croutons, preheat oven to 375F Spread bread cubes on a large rimmed baking sheet.
2. Bake until toasted, about 10 minutes.
3. In a large bowl, combine olive oil, vinegar, salt and pepper.
4. Set aside.
5. To prepare soup, heat olive oil in a large pan over medium-high.
6. Add onion, carrot, celery and garlic.
7. Saute 10 minutes.
8. Add tomatoes and red peppers and crush with a fork.
9. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper.
10. Bring to a boil.
11. Reduce heat to low and simmer, covered, 30 minutes.
12. Uncover and simmer over medium heat until sauce thickens, about 10 minutes.
13. Add scallops and shrimp and cook 3 to 5 minutes.
14. Remove from heat and stir in chopped basil.
15. Just before serving, pour oil mixture over croutons and toss well.
16. Divide croutons among 10 serving bowls.
17. Top with stew.

bread, olive oil, white wine vinegar, salt, fresh ground black pepper, olive oil, onion, carrot, celery, garlic, tomatoes, red pepper, oranges, sugar, red chili pepper, red wine, chicken broth, thyme, salt, fresh ground black pepper, shrimp, fresh basil

Taken from www.food.com/recipe/italian-fishermans-stew-448101 (may not work)