Grilled-seafood cioppino

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.

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