Name: Spanish Moroccan Fish
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Garlic, finely chopped - 1 clove; Garbanzo beans, drained and rinsed - 1 (15 ounce) can; Red bell peppers, seeded and sliced into strips - 2; Carrot, thinly sliced - 1 large; Tomatoes, chopped - 3; Olives, chopped - 4; Chopped fresh parsley - ¼ cup; Ground cumin - ¼ cup; Paprika - 3 tablespoons; Chicken bouillon granules - 2 tablespoons; Cayenne pepper - 1 teaspoon; Salt to taste - 1 teaspoon; Tilapia fillets - 5 pounds

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spanish Moroccan Fish

1. Vegetable oil - 1 tablespoon

2. Onion, chopped - 1

3. Garlic, finely chopped - 1 clove

4. Garbanzo beans, drained and rinsed - 1 (15 ounce) can

5. Red bell peppers, seeded and sliced into strips - 2

6. Carrot, thinly sliced - 1 large

7. Tomatoes, chopped - 3

8. Olives, chopped - 4

9. Chopped fresh parsley - ¼ cup

10. Ground cumin - ¼ cup

11. Paprika - 3 tablespoons

12. Chicken bouillon granules - 2 tablespoons

13. Cayenne pepper - 1 teaspoon

14. Salt to taste - 1 teaspoon

15. Tilapia fillets - 5 pounds

How to cook deliciously - Spanish Moroccan Fish

1. Stage

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. Stage

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.