Grilled - seafood cioppino
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Oil, olive; divided |
| 1 | Sourdough baguette (8 oz) cut crosswise into 12 pcs. | |
| 1⅓ | cup | Onion; chopped |
| 3 | 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. |
| Vegetable cooking spray | ||
Directions
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