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Spanish Moroccan Fish
Spanish Moroccan Fish
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Spiced Moroccan and Spanish fish with garlic and onion, served hot or cold.
Ingredients:
  • 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
  • 0.25 cup chopped fresh parsley
  • 0.25 cup ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon cayenne pepper
  • 5 pounds tilapia fillets
Instructions:
  • In a skillet over medium heat, warm vegetable oil. Sauté onion and garlic until onion is soft and translucent, about 5 minutes. Mix in garbanzo beans, bell peppers, carrots, tomatoes, and olives; cook until peppers are slightly tender, about 5 minutes.
  • Season vegetables with a fragrant blend of parsley, cumin, paprika, chicken bouillon, and a hint of cayenne. Sprinkle with salt and mix well. Nestle tilapia over the seasoned veggies and pour in just enough water to cover them. Cook covered on low heat for around 40 minutes until the fish is tender and flakes easily with a fork.

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