Spanish Moroccan Fish
Featured in Allrecipes Magazine

Spanish Moroccan Fish

Hanna R 18

"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 30 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 83.2 g
  • 166%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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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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  • Prep

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  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
  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 until fish flakes easily with a fork and juices run clear, about 40 minutes.


  1. 105 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...

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 ...

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 d...

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...

I really liked it the next day more than the first day. The flavors really blended more into the fish. I think next time I may cook the vegetable combination really slowly to get the full flav...

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 ...