Spanish Moroccan Fish

This Moroccan and Spanish fish recipe is made with garlic, onion, and a variety of spices that can be served either hot or cold, according to taste.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 268 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• salt to taste
• 1 teaspoon cayenne pepper
• 3 tomatoes, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons chicken bouillon granules
• 1 clove garlic, finely chopped
• 2 red bell peppers, seeded and sliced into strips
• 1 large carrot, thinly sliced
• 4 olives, chopped
• 3 tablespoons paprika
• 5 pounds tilapia fillets
• 0.25 cup chopped fresh parsley
• 0.25 cup ground cumin

Recipe Instructions

Step 1

Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.

Step 2

Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.