Moroccan Bouillabaisse

Pinches of cumin, cinnamon, and saffron give this seafood favorite an African twist.

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  • Makes: 4 servings
  • Start to Finish: 1 hr 15 mins
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Moroccan Bouillabaisse
Ingredients
8
ounces fresh or frozen peeled, deveined shrimp with tails
8
ounces (8 to 12) fresh mussels in shells
1
cup finely chopped onion
4
1
tablespoon olive oil
1
teaspoon ground cumin
1/2
teaspoon ground cinnamon
1/4
teaspoon ground red pepper
1
cup fish or vegetable broth
1
cup finely chopped tomatoes
1/8
teaspoon ground saffron
 
Hot cooked couscous
6
cups water
9
tablespoons salt
Directions
  1. Thaw frozen seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes. Drain and rinse. Repeat twice.
  2. Cook onion and garlic in hot oil until tender. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt. Bring to boiling; add seafood. Return to boiling; reduce heat. Simmer, covered, 5 minutes or until shells open. Serve with couscous. If desired, top with parsley. Makes 4 servings.
Nutrition Facts (Moroccan Bouillabaisse)
    Per serving:
  • 287 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 116 mg chol.,
  • 507 mg sodium,
  • 33 g carb.,
  • 6 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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