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Moroccan Bouillabaisse

Makes: 4 servings
Start to Finish 1 hr 15 mins
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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