Saturday, February 16, 2008

Moroccan Bouillabaisse 5 points

Moroccan Bouillabaisse

Pinches of cumin, cinnamon, and saffron give this seafood favorite
an African twist.

8 ounces fresh or frozen peeled, deveined shrimp with tails
8 ounces fresh or frozen scallops
8 ounces (8 to 12) fresh mussels in shells
6 cups water
9 tablespoons salt
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

1. 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.

2. Cook onion and garlic in hot oil until 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 until shells open.
Serve with couscous. If desired, top with parsley. Makes 4 servings. 5 points per serving

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