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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.

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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


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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