| 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 igor@digex.net on Jan 28, 1997.
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