| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soups and, Stews |
6 |
Servings |
INGREDIENTS
| 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 |
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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