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Receta Moroccan Bouillabaisse
by Global Cookbook

Moroccan Bouillabaisse
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Ingredientes

  • 8 ounce fresh or possibly frzn peeled, deveined shrimp with tails
  • 8 ounce fresh or possibly frzn scallops
  • 8 ounce (8 to 12) fresh mussels in shells
  • 6 c. water
  • 9 Tbsp. salt
  • 1 c. finely minced onion
  • 4 clv garlic, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp grnd cumin
  • 1/2 tsp grnd cinnamon
  • 1/4 tsp grnd red pepper
  • 1 c. fish or possibly vegetable broth
  • 1 c. finely minced tomatoes
  • 1/8 tsp grnd saffron
  •     Warm cooked couscous

Direcciones

  1. Thaw frzn seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 c. of the water and 3 Tbsp. of the salt; soak mussels 15 min. Drain and rinse. Repeat twice.
  2. Cook onion and garlic in warm oil until tender. Add in cumin, cinnamon, and grnd red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 tsp. salt. Bring to boiling; add in seafood. Return to boiling; reduce heat. Simmer, covered, 5 min or possibly until shells open. Serve with couscous. If you like, top with parsley.
  3. Makes 4 servings.