Italian Fisherman'S Stew - cooking recipe

Ingredients

Croutons
peasant bread, cubed
1/4 cup olive oil
1 tablespoon white wine vinegar
1/4 tesp. salt
freshly ground black pepper
Soup
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 (3/4 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

Preparation

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. 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. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.