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Moroccan Bouillabaisse
Ingredients
- 8 ounces fresh or frozen peeled, deveined shrimp with tails
- 8 ounces fresh or frozen scallops
- 8 ounces (8 to 12) fresh mussels in shells
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 287,
- Fat, total (g) 6,
- chol. (mg) 116,
- sat. fat (g) 1,
- carb. (g) 33,
- fiber (g) 6,
- pro. (g) 27,
- vit. A (RE) 103,
- vit. C (mg) 21,
- sodium (mg) 507,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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