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Prep 15 mins
Cook 15 mins
My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves.
- 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 tomatoes
- 1⁄8 teaspoon powdered saffron
- hot cooked couscous
- 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 till 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 till shells open.
- Serve with couscous.
- If desired, top with parsley.
- *Provence Rose/California Fume Blanc, pairing for wine.*.