Categories: Cold Weather Food, not tried, soup

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 5 garlic cloves, finely chopped
• 1 (28 oz) can chopped tomatoes
• 1 cup chopped roasted red peppers
• Finely grated rind and juice of 1 orange
• 1 tbsp sugar
• Pinch of red chile fakes
• 1/2 (0.75-liter) bottle red wine
• 2 cups reduced-sodium chicken broth
• 4 springs fresh thyme
• 1 tsp salt
• Freshly ground black pepper
• 2 lbs seas scallops, cut into halves
• 1 lb shrimp, peeled
• 1/4 cup chopped fresh basil

Directions

1. Heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Saute 10 minutes.

2. 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.

3. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes.

4. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.

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