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    You are in: Home / Recipes / Moroccan Bouillabaisse Recipe
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    Moroccan Bouillabaisse

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw frozen seafood.
    2. 2
      Halve large scallops.
    3. 3
      Scrub mussels; remove beards.
    4. 4
      Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
    5. 5
      Drain and rinse.
    6. 6
      Repeat twice.
    7. 7
      Cook onion and garlic in hot oil till tender.
    8. 8
      Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
    9. 9
      Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
    10. 10
      Bring to boiling; add seafood.
    11. 11
      Return to boiling; reduce heat.
    12. 12
      Simmer, covered, 5 minutes or till shells open.
    13. 13
      Serve with couscous.
    14. 14
      If desired, top with parsley.
    15. 15
      *Provence Rose/California Fume Blanc, pairing for wine.*.

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    Nutritional Facts for Moroccan Bouillabaisse

    Serving Size: 1 (717 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 234.3
     
    Calories from Fat 61
    26%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 125.7 mg
    41%
    Sodium 16142.2 mg
    672%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.9 g
    11%
    Protein 30.8 g
    61%

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