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Moroccan Bouillabaisse
{Serving suggestion only*}
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Discover authentic flavors of Morocco with this aromatic Bouillabaisse featuring tender shrimp, scallops and mussels. The seafood swims in a fragrant broth infused with warm spices like cumin, cinnamon and saffron, complemented by fresh tomatoes and onions. This elegant yet approachable dish transforms simple ingredients into a sophisticated meal that serves four. Serve over hot couscous for an authentic touch. An impressive dinner party offering that brings the exotic flavors of North Africa to your table.
No Jump Zone
Ingredients
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

(continued in the next column ↗️)

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

Directions
  • 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.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 260; Total Fat: 8g (Saturated Fat: 1.5g); Cholesterol: 85mg; Sodium: 510mg; Total Carbohydrates: 24g (Dietary Fiber: 3g, Sugars: 4g); Protein: 24g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: Middle Eastern, soups, couscous, shrimp, seafood
🗂️ Categories: 🐟 Fish & Seafood, 🌯 Middle Eastern, 🥣 Soups & Stews, 🌎 World Food
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Moroccan Bouillabaisse was added on February 01, 2009 and last updated on October 14, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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