Moroccan Bouillabaisse

8 oz. fresh or frozen, peeled, deveined shrimp with tails
8 oz. fresh or frozen scallops
8 oz. (8 to 12) fresh mussels in shells
1 cup finely chopped onion
4 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1 cup fish or vegetable stock
1 cup finely chopped tomatoes
1/8 tsp. ground saffron
Hot cooked couscous

• Thaw frozen seafood.
• Cut scallops in half if they are large.
• Scrub mussels; remove breads.
• Combine 2 cups water and 3 tablespoons salt.
• Soak mussels 15 minutes.
• Drain; rinse.
• Repeat drain and rinse twice more.
• Cook onion and garlic in hot oil till tender.
• Add cumin, cinnamon, and red pepper; cook.
• 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 till shells open.
• Serve with couscous.
• If desired, top with parsley.

Serves 4