Moroccan Bouillabaisse

• 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
• 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
• 6 cups water
• 9 tablespoons salt

1. 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. 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.
3. (Better Homes & Gardens)

shrimp, fresh mussels, onion, garlic, olive oil, ground cumin, ground cinnamon, ground red pepper, fish, tomatoes, ground saffron, couscous, water, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-bouillabaisse-1255861 (may not work)