Grilled Seafood Cioppino With Toasted Baguette Slices Recipe

ingredients

4 teaspoons olive oil, divided
8 ounces sourdough baguette, cut crosswise into 12 slices
1 1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon saffron
2 cans (14.5 ounce size) stewed tomatoes, undrained
1 can (16 ounce size) low-salt chicken broth
12 small mussels, scrubbed and debearded
3/4 pound medium shrimp, peeled
3/4 pound skinned sea bass or halibut or snapper, cut into 1-inch pieces
non-stick 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 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.

Ladle soup into each bowl; top with grilled seafood, and serve with toasted bread.

nutrition data

Nutritional data has not been calculated yet.