We love to swap citrus-based recipes. Here are some all-time favorites of ours, directly from our groves (and our grandmas).

Moroccan-Style Bouillabaisse

A traditional stew invented by French fishermen, our bouillabaisse simmers herbs from Morocco with Florida’s Natural® Orange Juice. It’s like a world tour in one pot.

Moroccan-Style Bouillabaisse


  • 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


  1. 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.
  2. 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.
  3. 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.

Serves 4