Name: Spanish Moroccan Fish Recipe
Total time: 80 min
Yield: 1
Cuisine: Moroccan

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Sugar

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Vitamins & Minerals

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. 

How to make Spanish Moroccan Fish Recipe

Hanna R

Crawler

Moroccan

<p>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. </p>

Vegetable Oil

Onion, chopped

Clove garlic, finely chopped

Garbanzo beans, drained and rinsed

Red bell peppers, seeded and sliced into strips

Large carrot, thinly sliced

Tomatoes, chopped

Olives, chopped

Chopped Fresh Parsley

Ground Cumin

Paprika

Chicken Bouillon Granules

Cayenne pepper

Salt

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.

step 1

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.

step 2

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