• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled-Seafood Cioppino

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 4 ts Olive oil, divided
  • 8 oz Sourdough baguette, (1) cut
  • -crosswise into 12 slices
  • 1 1/2 c Chopped onion
  • 3 Garlic cloves, minced
  • 1/2 c Dry white wine
  • 1 ts Dried basil
  • 1 ts Dried thyme
  • 1/2 ts Hot sauce
  • 1/4 ts Salt
  • 1/4 ts Saffron
  • 29 oz Stewed tomatoes, (2 cans)
  • -undrained
  • 16 oz Low-salt chicken broth, (1
  • -can)
  • 12 sm Mussels, scrubbed and
  • -debearded
  • 3/4 lb Medium shrimp, peeled
  • 3/4 lb Skinned sea bass or halibut
  • -or snapper, cut into 1-inch
  • -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 (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.

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