Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Olive oil, divided |
| 8 ounces | Sourdough baguette, (1) cut crosswise into 12 slices |
| 1½ cup | Chopped onion |
| 3 \N | Garlic cloves, minced |
| ½ cup | Dry white wine |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Hot sauce |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Saffron |
| 29 ounces | Stewed tomatoes, (2 cans) undrained |
| 16 ounces | Low-salt chicken broth, (1 can) |
| 12 smalls | Mussels, scrubbed and debearded |
| ¾ pounds | Medium shrimp, peeled |
| ¾ pounds | Skinned sea bass or halibut or snapper, cut into 1-inch pieces |
| \N \N | Vegetable cooking spray |
Brush 2 teaspoons oil over 1 side of bread slices; set aside.
Heat remaining 2 teaspoons oil in a large saucepan 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-inch) 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. Yield: 6 servings (serving size: 1 cup soup, 2 mussels, 3 ounces shrimp and fish, and 2 bread slices).
Per serving: 577 Calories; 13g Fat (21% calories from fat); 66g Protein; 45g Carbohydrate; 194mg Cholesterol; 1808mg Sodium NOTES : Ladle soup into each of 6 bowls; top with grilled seafood, and serve with toasted bread.
Recipe by: Cooking Light, Jul/Aug 1995, page 60 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.