Spanish Moroccan Fish
Spanish Moroccan Fish pairs flaky tilapia with a robust mix of garlic, onion, paprika, cumin, and a touch of cayenne, simmered alongside peppers, tomatoes, olives, and chickpeas. The broth becomes warmly spiced and aromatic, great served hot with its tender vegetables or chilled for a refreshing, briny bite. Ideal for a crowd-friendly dinner or a make-ahead dish for gatherings.
- Prep30 min
- Cook50 min
- Serves12
- DifficultyMedium
- 1
Heat oil in a large skillet over medium heat. Add the onion and garlic; cook, stirring, until the onion softens and turns translucent, about 5 minutes. Add the garbanzo beans, bell peppers, carrot, tomatoes, and olives; cook until the peppers are slightly tender, about 5 minutes more.
- 2
Sprinkle the parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to combine. Arrange the tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until the fish flakes easily with a fork and the juices run clear, about 40 minutes.
- Calories 228.71 kcal Moderate
- Protein 34.31 g Good Source
- Carbs 11.46 g Moderate
- Total Fat 5.33 g Moderate
- Saturated Fat 1.21 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 75.61 mg High
- Sodium 715.91 mg High
- Fiber 3.22 g Moderate
- Sugar 3.77 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 83.68 mg Low Source
- Iron 5.12 mg Good Source
- Potassium 1175.52 mg Good Source
- Vitamin A 16.48 mcg_rae Low Source
- Vitamin C 25.38 mg Good Source
- Vitamin D 8.48 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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