Moroccan Bouillabaisse

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces fresh shrimp, with tails & deveined with tails or 8 ounces frozen shrimp, peeled & deveined with tails
• 8 ounces fresh scallops or 8 ounces frozen scallops
• 8 ounces fresh mussels, in shells (8 to 12)
• 6 cups water
• 9 tablespoons salt
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper or 1/4 teaspoon crushed red pepper flakes
• 1 cup fish stock or 1 cup low sodium vegetable broth or 1 cup low sodium chicken broth
• 1 cup finely chopped tomato
• 1/8 teaspoon powdered saffron
• hot cooked couscous

Recipe

• 1 thaw frozen seafood.
• 2 halve large scallops.
• 3 scrub mussels; remove beards.
• 4 combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
• 5 drain and rinse.
• 6 repeat twice.
• 7 cook onion and garlic in hot oil till tender.
• 8 add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
• 9 stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
• 10 bring to boiling; add seafood.
• 11 return to boiling; reduce heat.
• 12 simmer, covered, 5 minutes or till shells open.
• 13 serve with couscous.
• 14 if desired, top with parsley.
• 15 *provence rose/california fume blanc, pairing for wine.*.