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Categories:
croutons Bread olive oil white wine vinegar tesp freshly ground black pepper olive oil onion carrot celery garlis cloves tomatoes red pepper orange sugar red chile red wine chcken broth thyme salt bay scallops shrimp fresh basil
Viewed: 81 - Published at: a year agoIngredients
- 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
Method
- 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.
