Free Recipe Grilled-Seafood Cioppino
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Grilled-Seafood Cioppino Recipe
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
Grilled-Seafood Cioppino 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). 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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