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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:
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(14)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
(
Help
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Feb. 16, 2007 by Zenglebert
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Zenglebert
Feb. 16, 2007
Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it.
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9 users found this review helpful
Very good! I changed the servings to two for the amounts of fish and veggies but changed the...
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Reviewed on Aug. 17, 2007 by RhondaT
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RhondaT
Aug. 17, 2007
I made this with a little less fish but all the vegetables. I added more olives and also adde 1/2 cup of raisins for the savory/sweet combo that I remembered from my trip to Morocco. A little spicy, but a BIG hit at my house
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4 users found this review helpful
I made this with a little less fish but all the vegetables. I added more olives and also adde...
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Reviewed on Aug. 29, 2007 by
ZOPOOH
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ZOPOOH
Aug. 29, 2007
I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of the fresh, both kalamata and green olives (probably about a cup worth) and added some spinach on top. Oh I also cut the red pepper way down so that it wouldn't be too spicy for the kiddos. I will definitely be making this again and soon.
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3 users found this review helpful
I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of...
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Reviewed on Mar. 29, 2008 by Yummy2Tummy
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Yummy2Tummy
Mar. 29, 2008
Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!
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2 users found this review helpful
Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I...
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Reviewed on Sep. 2, 2008 by
Jennifer
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Jennifer
Sep. 2, 2008
This definitely is reminscient of dishes my host mom would make when I was living in southern Spain. I used more olives but otherwise kept it pretty consistent with the recipe. Turned out great :)
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1 user found this review helpful
This definitely is reminscient of dishes my host mom would make when I was living in southern...
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Reviewed on Mar. 15, 2008 by
COOKINGQUEEN75
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COOKINGQUEEN75
Mar. 15, 2008
I omitted the red peppers. Instead of the bouillon cubes, I poured about 1/2 cup of chicken broth over the fish/vegetable mixture and baked it in the oven at 375 degrees for approximately 20 minutes or until the fish was flaky. I served it with couscous! Yum!
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1 user found this review helpful
I omitted the red peppers. Instead of the bouillon cubes, I poured about 1/2 cup of chicken...
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Reviewed on Feb. 8, 2008 by
Will
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Will
Feb. 8, 2008
Drummed this one up for some of my Vegitarian friends and I applied the following subs: Veg boulion black beans for the garbanzo. Upped the spicing a bit and with the Simple Curry Couscous found on this site was completely brilliant.
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1 user found this review helpful
Drummed this one up for some of my Vegitarian friends and I applied the following subs: Veg...
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Reviewed on Jan. 23, 2008 by ben
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ben
Jan. 23, 2008
Made this last night with 3.5 pounds fish, double, double the vegies (except the red peper which stayed the same), 1 cup raisins, 1 cup olives, 3 cans chopped tomatoes and half the spices (for the three year old). I left out the salt and let people add it as they wished. It worked great and my son loved it. Keeping the spices as-is in the recipe would be quite nice as well. Also: I had access to some really nice sweet Spanish paprika which really enhanced the flavor.
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1 user found this review helpful
Made this last night with 3.5 pounds fish, double, double the vegies (except the red peper...
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Reviewed on Dec. 15, 2007 by
VanessaK
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VanessaK
Dec. 15, 2007
I used this recipe as a rough guide to make it for 2 with stuff I had on hand. I subbed canned tomatoes and coconut oil (I never cook with vegetable oil), I didn't have bell peppers or olives and I doubled the carrots. I also added raisins at another reviewer's suggestion, which is perfect. I can't imagine not having them in there. I will definitely make this again. The vegetables are SO GOOD!
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1 user found this review helpful
I used this recipe as a rough guide to make it for 2 with stuff I had on hand. I subbed canned...
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Reviewed on Sep. 4, 2007 by
violet
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