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Spanish Moroccan Fish

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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1 h 20 m servings 268 cals
Original recipe yields 12 servings


  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
  2. Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

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Read all reviews 79
  1. 123 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I made this recipe as published minus the carrots because we are on a low-carb diet. I love other Spanish/Moroccan dishes. Unfortunately we didn't love this recipe. There was flavor, but it b...

Most helpful
Most positive
Least positive

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 ...

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 d...

My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!

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 ...

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....

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 ...

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 t...

We have been looking for variety as we try in increase our fish intake. This recipe will definitely be part of our regular collection. I followed the recipe very closely, only using about 1 cup ...

tried for the 1st time last night. wish i would have let the chickpeas cook a little longer and instead of water i would use a broth next time. but this was really good and my boyfriend loved ...