Name: Spanish Moroccan Fish
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 tbsp vegetable oil; 1 onion (chopped); 1 clove garlic (finely chopped); 1 (15 ounces) can garbanzo beans; 2 red bell peppers (seeded and sliced into strips); 1 large carrot (thinly sliced); 3 tomatoes (chopped); 4 olives (chopped); 1/4 cup fresh parsley (chopped); 1/4 cup ground cumin; 3 tbsp paprika; 2 tbsp chicken (bouillon granules); 1 tbsp cayenne pepper; salt to taste; 5 pounds tilapia fillets

Spanish Moroccan Fish

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 268 kcal

Ingredients

1 tbsp vegetable oil
1 onion chopped
1 clove garlic finely chopped
1 (15 ounces) can garbanzo beans
2 red bell peppers seeded and sliced into strips
1 large carrot thinly sliced
3 tomatoes chopped
4 olives chopped
1/4 cup fresh parsley chopped
1/4 cup ground cumin
3 tbsp paprika
2 tbsp chicken bouillon granules
1 tbsp cayenne pepper
salt to taste
5 pounds tilapia fillets

Notes

Heat the vegetable oil properly in a skillet over medium heat. Mix in onion and garlic; then 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.

Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season it with salt stir to incorporate place tilapia on top of the vegetables and add enough water to cover the plants. Reduce temperature to base, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g

Keyword Spanish Moroccan Fish