Moroccan Bouillabaisse - cooking recipe

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 1 cup low sodium vegetable broth or 1 cup low sodium chicken broth
1 cup finely chopped tomatoes
1/8 teaspoon powdered saffron
hot cooked couscous

Preparation

Thaw frozen seafood.
Halve large scallops.
Scrub mussels; remove beards.
Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
Drain and rinse.
Repeat twice.
Cook onion and garlic in hot oil till tender.
Add cumin, cinnamon, and ground red pepper; cook and 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.
*Provence Rose/California Fume Blanc, pairing for wine.*.