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Spanish Moroccan Fish

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."

Rate/Review | Read Reviews (52)

2,226 Saves

What to Drink?
	Sauvignon Blanc

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender.
Sprinkle 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 for 40 minutes.