Recipe for Grilled-Seafood Cioppino 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
4 tsp Olive oil, divided
8 oz Sourdough baguette, (1) cut crosswise into 12 slices
1/2 cup Chopped onion
3 x Garlic cloves, minced
1/2 cup Dry white wine
1 tsp Dried basil
1 tsp Dried thyme
1/2 tsp Hot sauce
1/4 tsp Salt
1/4 tsp 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
Instructions:
Instructions: 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.

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