Spanish Moroccan Fish Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: 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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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 4, 2007
This was SO good!!! I can not wait to make it again!
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Photo by violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA
Living In: Mchenry, Illinois, USA

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Reviewed: 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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Photo by ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA
Reviewed: 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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Reviewed: 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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Displaying results 61-65 (of 65) reviews

 
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