Grilled Seafood Cioppino

• 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 mussels smalls, scrubbed and debearded
• 3/4 pound medium shrimp peeled
• 3/4 pound sea bass Skinned, or halibut or Vegetable cooking spray

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.

olive oil, onion, garlic, white wine, basil, thyme, hot sauce, salt, saffron, tomatoes, chicken broth, mussels, shrimp, bass

Taken from www.yummly.com/recipe/Grilled-Seafood-Cioppino-1659697 (may not work)