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