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Moroccan-Spanish Fish

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner Moroccan
Moroccan-Spanish Fish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 2 red bell peppers, seeded and sliced into strips
  • 1 large carrot, thinly sliced
  • 3 tomatoes, chopped
  • 4 olives, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 5 pounds tilapia fillets
Instructions
1
Preheat the cooking vessel by warming vegetable oil over a moderate temperature. Introduce the onion and garlic into the pan, stirring constantly until the onion becomes tender and its color changes to a translucent hue, approximately 5 minutes.
2
Add garbanzo beans, bell peppers, carrots, tomatoes, and olives to the pan; continue cooking until the bell peppers have begun to lose some of their firmness, roughly 5 minutes additional.
3
Introduce a blend of herbs and spices to the vegetables - parsley, cumin, paprika, chicken bouillon, and cayenne pepper. Add a pinch of salt to enhance the flavors. Stir everything together seamlessly.
4
Position the tilapia fillet on top of the vegetable mixture, ensuring it is fully covered. Add an adequate amount of water to cover all the vegetables. Lower the heat to a low setting, cover the pan, and cook until the fish can be easily flaked with a fork and its juices run clear, approximately 40 minutes.