Grilled Seafood Cioppino
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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

1 Brush 2 teaspoons oil over 1 side of bread slices; set aside. 2 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. 3 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. 4 Prepare grill. 5 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. 6 Yield: 6 servings (serving size: 1 cup soup, 2 mussels, 3 ounces shrimp and fish, and 2 bread slices). 7 NOTES : Ladle soup into each of 6 bowls; top with grilled seafood, and serve with toasted bread.