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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories 187
- Total Fat (g) 6
- Saturated Fat (g) 1
- Cholesterol (mg) 116
- Sodium (mg) 503
- Carbohydrate (g) 12
- Fiber (g) 1
- Protein (g) 23
- Vitamin A (DV%) 10
- Vitamin C (DV%) 30
- Iron (DV%) 33
- Vegetables (d.e.) 1.5
- Lean Meat (d.e.) 2.5
- Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
Moroccan Bouillabaisse
Makes: 4 servings
Ingredients
- 8 ounces fresh or frozen shrimp with tails, peeled and deveined
- 8 ounces fresh or frozen scallops
- 8 ounces (8 to 12) fresh mussels in shells
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 cup fish or vegetable broth
- 1 cup finely chopped tomatoes
- 1/8 teaspoon ground saffron
- Hot cooked couscous
- Parsley sprigs (optional)
Directions
Thaw frozen seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 cups water and 3 tablespoons salt; soak mussels 15 minutes. Drain; rinse. Repeat twice.
Cook onion and garlic in hot oil till tender. Add cumin, cinnamon, and 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 mussel shells open. Serve with couscous. Top with parsley sprigs, if desired.
