Moroccan Bouillabaisse
Recipe from Better Homes and Gardens

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


Moroccan Bouillabaisse

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Servings: Makes 4 servings.
Total Time: 1 hr 15 mins
Related Categories: Low Calorie, Low Fat, Scallops, Seafood Stew, Shrimp, Stew
 
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Ingredients
  • 8  ounces
    fresh or frozen peeled, deveined shrimp with tails
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  • 8  ounces
    fresh or frozen scallops
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  • 8  ounces
    (8 to 12) fresh mussels in shells
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  • 1  cup
    finely chopped onion
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  • 4  cloves
    garlic, minced
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  • 1  tablespoon
    olive oil
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  • 1  teaspoon
    ground cumin
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  • 1/2  teaspoon
    ground cinnamon
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  • 1/4  teaspoon
    ground red pepper
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  • 1  cup
    fish or vegetable broth
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  • 1  cup
    finely chopped tomatoes
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  • 1/8  teaspoon
    ground saffron
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  •  
    Hot cooked couscous
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  • 6  cups
    water
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  • 9  tablespoons
    salt
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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 information
Calories 287, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 116 mg, Sodium 507 mg, Carbohydrate 33 g, Fiber 6 g, Protein 27 g. Daily Values: Vitamin A 10%, Vitamin C 36%, Iron 36%. Percent Daily Values are based on a 2,000 calorie diet
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