Moroccan Bouillabaisse

• 8 ounces fresh shrimp, with tails & deveined with tails or 8 ounces frozen shrimp, peeled & deveined with tails
• 8 ounces fresh scallops or 8 ounces frozen scallops
• 8 ounces fresh mussels, in shells (8 to 12)
• 6 cups water
• 9 tablespoons salt
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper or 1/4 teaspoon crushed red pepper flakes
• 1 1 cup low sodium vegetable broth or 1 cup low sodium chicken broth
• 1 cup finely chopped tomatoes
• 1/8 teaspoon powdered saffron
• hot cooked couscous

1. Thaw frozen seafood.
2. Halve large scallops.
3. Scrub mussels; remove beards.
4. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
5. Drain and rinse.
6. Repeat twice.
7. Cook onion and garlic in hot oil till tender.
8. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
9. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
10. Bring to boiling; add seafood.
11. Return to boiling; reduce heat.
12. Simmer, covered, 5 minutes or till shells open.
13. Serve with couscous.
14. If desired, top with parsley.
15. *Provence Rose/California Fume Blanc, pairing for wine.*.

fresh shrimp, fresh scallops, fresh mussels, water, salt, onion, garlic, olive oil, ground cumin, ground cinnamon, ground red pepper, vegetable broth, tomatoes, powdered saffron, couscous

Taken from www.food.com/recipe/moroccan-bouillabaisse-251338 (may not work)