Spanish Moroccan Fish
Description
This Moroccan and Spanish fish recipe is made with garlic, onion, and a variety of spices that can be served either hot or cold, according to taste.
Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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1 clove garlic, finely chopped
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1 (15 ounce) can garbanzo beans, drained and rinsed
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2 red bell peppers, seeded and sliced into strips
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1 large carrot, thinly sliced
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3 tomatoes, chopped
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4 olives, chopped
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1/4 cup chopped fresh parsley
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1/4 cup ground cumin
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3 tablespoons paprika
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2 tablespoons chicken bouillon granules
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1 teaspoon cayenne pepper
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salt to taste
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5 pounds tilapia fillets
Directions
1
Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
2
Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.