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Spanish Moroccan Fish

SUBMITTED BY: MaryJane

"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."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.7 star rating.
Read Reviews (14)
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  1. 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.
  2. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by Zenglebert
Very good! I changed the servings to two for the amounts of fish and veggies but changed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2007 by RhondaT
I made this with a little less fish but all the vegetables. I added more olives and also adde... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2007 by ZOPOOH
I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by Yummy2Tummy
Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2008 by Jennifer
This definitely is reminscient of dishes my host mom would make when I was living in southern... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2008 by COOKINGQUEEN75
I omitted the red peppers. Instead of the bouillon cubes, I poured about 1/2 cup of chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Will
Drummed this one up for some of my Vegitarian friends and I applied the following subs: Veg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by ben
Made this last night with 3.5 pounds fish, double, double the vegies (except the red peper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by VanessaK
I used this recipe as a rough guide to make it for 2 with stuff I had on hand. I subbed canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by violet