Yield: 6 Servings
|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|
|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.
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.