Recipe - Grilled-Seafood Cioppino

4 teaspoon Olive oil, divided
8 ounce Sourdough baguette, (1) cut
crosswise into 12 slices
1 One half cup Chopped onion
3 Garlic cloves, minced
One half cup Dry white wine
1 teaspoon Dried basil
1 teaspoon Dried thyme
One half teaspoon Hot sauce
One fourth teaspoon Salt
One fourth teaspoon Saffron
29 ounce Stewed tomatoes, (2 cans)
undrained
16 ounce Lowsalt chicken broth, (1
can)
12 small Mussels, scrubbed and
debearded
Three fourths pound Medium shrimp, peeled
Three fourths pound Skinned sea bass or halibut
or snapper, cut into 1inch
pieces
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 (9inch) 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 MCRecipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.