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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 10 |
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This is served on Christmas Eve usually...Recipe from Chef Jon Ashton out of the Relish Magazine. Ingredients:
peasant bread, cubed |
1/4 cup olive oil |
1 tablespoon white wine vinegar |
1/4 tesp. salt |
freshly ground black pepper |
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 (7/8 liter) 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.
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