| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Soups and, Stews | 6 | Servings | |
INGREDIENTS
| 4 | t | 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 | t | Dried basil |
| 1 | t | Dried thyme |
| 1/2 | t | Hot sauce |
| 1/4 | t | Salt |
| 1/4 | t | Saffron |
| 29 | oz | Stewed tomatoes, 2 cans |
| undrained | ||
| 16 | oz | Low-salt chicken broth, 1 |
| can | ||
| 12 | 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 |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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