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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
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Moroccan Bouillabaisse

Makes: 4 servings
 

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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.



 
 
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