Ingredients
-
8
-
8
-
8
-
6
-
9
-
1
-
4
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
1/8
-
Directions
Moroccan Bouillabaisse, My nurse, Barbara, brought me some to taste She had served it at a gathering at her home Very tasty! When I checked and saw it wasn’t posted I figured I’d let all of you have a chance to experience it yourselves , My nurse, Barbara, brought me some to taste She had served it at a gathering at her home Very tasty! When I checked and saw it wasn’t posted I figured I’d let all of you have a chance to experience it yourselves
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Thaw Frozen Seafood. |
|
2
Done
|
Halve Large Scallops. |
|
3
Done
|
Scrub Mussels; Remove Beards. |
|
4
Done
|
Combine 2 Cups of the Water and 3 Tablespoons of the Salt; Soak Mussels 15 Minutes. |
|
5
Done
|
Drain and Rinse. |
|
6
Done
|
Repeat Twice. |
|
7
Done
|
Cook Onion and Garlic in Hot Oil Till Tender. |
|
8
Done
|
Add Cumin, Cinnamon, and Ground Red Pepper; Cook and Stir 1 Minute. |
|
9
Done
|
Stir in Broth, Tomatoes, Saffron, and 1/4 Teaspoon Salt. |
|
10
Done
|
Bring to Boiling; Add Seafood. |
|
11
Done
|
Return to Boiling; Reduce Heat. |
|
12
Done
|
Simmer, Covered, 5 Minutes or Till Shells Open. |
|
13
Done
|
Serve With Couscous. |
|
14
Done
|
If Desired, Top With Parsley. |
|
15
Done
|
*provence Rose/California Fume Blanc, Pairing For Wine.*. |
