Grilled Seafood Cioppino

Photo: flickr user irrational_cat

Ingredients

4 teaspoons Olive oil, divided

8 ounces Sourdough baguette, (1) cut crosswise into 12 s

1 1/2 cups Chopped onion

3 Garlic cloves, 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

29 ounces Stewed tomatoes, (2 cans) undrained

16 ounces Low-salt chicken broth, (1 can)

12 smalls Mussels, scrubbed and debearded

3/4 pound Medium shrimp, peeled

3/4 pound Skinned sea bass or halibut or Vegetable cooking spray

Preparation

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).

NOTES : Ladle soup into each of 6 bowls; top with grilled seafood, and serve with toasted bread.