SEARCH
More 10 Photos

Spanish Moroccan Fish Recipe

Recipe by: Hanna R

"This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
  • 2Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Ingredients
  • 6 servings
  • 529 cals
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 2 red bell pepper, seeded and sliced into strips
  • 1 large carrot, thinly sliced
  • 3 tomatoes, chopped
  • 4 olives, chopped
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons paprika
  • 4 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 2 tablespoons chicken bouillon granules
  • Salt to taste
  • 5 pounds tilapia fillets
Nutrition

Amount per serving ( 5 total)

  • Calories:
    529
    26%
  • Fat:
    10.2
    16%
  • Carbs:
    23.4
    8%
  • Protein:
    83.2
    166%
  • Cholesterol:
    139
    46%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like