Yield: 6 servings
|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|
|½ teaspoon||Sauce, hot|
|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