Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Oil, olive; divided
1 Sourdough baguette (8 oz)
-cut crosswise into 12 pcs.
1 1/3 c Onion; chopped
3 Garlic cloves; minced
1/2 c Wine, dry white
1 ts Basil
1 ts Thyme
1/2 ts Sauce, hot
1/4 ts ;salt
1/4 ts Saffron
29 oz Tomatoes, stewed; undrained
16 oz Broth, chicken, low salt
12 sm Mussels; scrubed, debearded
3/4 lb Shrimp, medium; peeled
3/4 lb Sea bass; skinned
-or halibut/snapper fillets
-cut into 1" pcs.
Vegetable cooking spray

Brush 2 teaspoons oil in a large sauce pan 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"
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 of 6 bowls; top with grilled seafood, and serve
with toasted bread.

Serving = 1 cup soup, 2 mussels, 3 oz. shrimp and fish, and 2 bread
slices.

Calories 325 (20% from fat); Protein 30.9g; Fat 7.3g (sat 1/7g; mono
3g, poly 1.2g); Carb 33.6g; Fiber 2g; Chol 108mg; Iron 4 mg; Sodium
843 mg; Calc 162mg

From: Cooking Light Magazine, July/August 1995
Submitted By MARGARET YOUNG On 07-28-95

Browse by categories