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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty. Ingredients:
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 cup fish stock or 1 cup low sodium vegetable broth or 1 cup low sodium chicken broth |
1 cup finely chopped tomato |
1/8 teaspoon powdered saffron |
hot cooked couscous |
Directions:
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.*.
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