Recipes



Moroccan-Style Bouillabaisse

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Florida's Natural
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Enjoy this traditional stew invented by French fishermen enhanced with herbs simmered in orange juice for extra flavor.

Recipe Prep Time
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Recipe Cook Time
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Recipe Servings
Servings
4

Ingredients

12 ounces fresh or frozen medium shrimp in shells, peeled and deveined

8 ounces fresh or frozen scallops

12 baby clams in shells, rinsed

1 cup finely chopped onion

3 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon ground cinnamon

2 cups chopped, peeled potatoes

1 cup water

1 teaspoon instant chicken bouillon granules

1 1/2 cups Florida’s Natural® Orange Juice®

1 1/2 cups chopped, peeled tomatoes

1 1/2 cups hot cooked couscous


Directions

Thaw shrimp and scallops, if frozen. Cut any large scallops in half. Rinse and scrub clams under cold running water. Soak clams. Set seafood aside.

In a large saucepan, cook onion and garlic in olive oil until onion is tender. Add cumin, pepper and cinnamon; cook and stir for 1 minute.

Add potatoes, water and bouillon granules. Bring to a boil; reduce heat. Cover and simmer for about 10 minutes, or until potatoes are nearly tender.

Add orange juice and tomatoes. Bring to a boil.

Add shrimp, scallops and clams. Return to a boil; reduce heat. Cover and simmer for 3 to 5 minutes more, or until shrimp turn pink, scallops turn opaque and clam shells open. (Discard any unopened clams.)

To serve, spoon into bowls and top each serving with couscous.



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