Side Pannel
Grilled-Seafood Cioppino
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
Directions
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.
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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