Grilled - seafood cioppino

Yield: 6 servings

Measure Ingredient
4 teaspoons Oil, olive; divided
1 \N Sourdough baguette (8 oz) cut crosswise into 12 pcs.
1⅓ cup Onion; chopped
3 \N Garlic cloves; minced
½ cup Wine, dry white
1 teaspoon Basil
1 teaspoon Thyme
½ teaspoon Sauce, hot
¼ teaspoon ;salt
¼ teaspoon Saffron
29 ounces Tomatoes, stewed; undrained
16 ounces Broth, chicken, low salt
12 smalls Mussels; scrubed, debearded
¾ pounds Shrimp, medium; peeled
¾ pounds Sea bass; skinned or halibut/snapper fillets cut into 1\" pcs.
\N \N Vegetable cooking spray

Brush 2 teaspoons oil in a large sauce pan over medium heat. Add onion and garlic; saute' 5 minutes or until tender. Add the wine and next 7 ingredients (wine through broth), and bring to a boil.

Reduce heat, and simmer 20 minutes, stirring occasionally. Add mussels; cover and simmer 5 minutes or until shells open (discard any unopened shells). Remove from heat; set aside, and keep warm.

Prepare grill. Thread shrimp and fish alternately onto each of 6 - 9" skewers. Place kebabs and bread slices on grill rack coated with cooking spray and grill 6 minutes or until seafood is done and bread is toasted, turning both occasionally.

Ladle soup into each of 6 bowls; top with grilled seafood, and serve with toasted bread.

Serving = 1 cup soup, 2 mussels, 3 oz. shrimp and fish, and 2 bread slices.

Calories 325 (20% from fat); Protein 30.9g; Fat 7.3g (sat 1/7g; mono 3g, poly 1.2g); Carb 33.6g; Fiber 2g; Chol 108mg; Iron 4 mg; Sodium 843 mg; Calc 162mg

From: Cooking Light Magazine, July/August 1995 Submitted By MARGARET YOUNG On 07-28-95

Similar recipes