Recipe 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."
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garlic, finely chopped
red bell pepper, seeded and sliced into strips
carrot, thinly sliced
1 (15 ounce) can
garbanzo beans, drained and rinsed
fresh parsley, chopped
chicken bouillon granules
Salt to taste
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.
Needs lot's more other seasoning and what they recommend is too much of that especially cumin. You put that much cumin and it will taste very gritty. Add about 6 cloves garlic and about tbs tomato paste for a thicker broth to put over couscous.
My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!
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!
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
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.
YUM!!! I only used 3 pounds of tilapia with the veggie and spices remaining the same and it was good and made a HUGE portion. Also, I changed the cooking method because I wanted to put it in the oven and leave it alone: I put the vegetable/spices/chickpeas mixture in a 9 x 13 baking dish, rubbed both sides of the fillets with the mixture, placed them on top of the vegetables, poured about a cup of chicken broth instead of the bouillon/water mix and baked for 25 min or so at 375 degrees (temp suggested by another user as well). Served with rice and crusty bread.
great North African recipe. I did add a few capers, and also added a few more olives,omitted the paprika and opted for rahs hanout instead. everything else the same. I think I only had 2.5# of tilapia and it was perfect as is over rice. I'd like to try this with cod.
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Moroccan Fish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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