Spanish Moroccan Fish Recipe

Name: Spanish Moroccan Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 clove garlic, finely chopped; 1 (15 ounce) can garbanzo beans, drained and rinsed; 2 red bell peppers, seeded and sliced into strips; 1 large carrot, thinly sliced; 3 tomatoes, chopped; 4 olives, chopped; 1/4 cup chopped fresh parsley; 1/4 cup ground cumin; 3 tablespoons paprika; 2 tablespoons chicken bouillon granules; 1 teaspoon cayenne pepper; salt to taste; 5 pounds tilapia fillets

Servings: persons

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

1
Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
2
Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 1 clove garlic, finely chopped, 1 (15 ounce) can garbanzo beans, drained and rinsed, and more.

Yes, Spanish Moroccan Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Moroccan Fish

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