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Nutrition Facts
Nutrition facts per serving:
- Calories 187
- Protein(gm)23
- Carbohydrate(gm)12
- Fat, total(gm)6
- Cholesterol(mg)116
- Saturated fat(gm)1
- Dietary Fiber, total(gm)1
- Vitamin A(RE)103
- Vitamin C(mg)18
- Sodium(mg)503
- Iron(DV %)6
- Vegetables()2
- Lean Meat()3
- Fat()1
*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 fresh mussels in shells (8 to 12)
- 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.
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