Moroccan Bouillabaisse

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.*.
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