Easy Spanish Moroccan Fish Recipe

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
• 0.25 cup chopped fresh parsley
• 0.25 cup ground cumin
• 3 tablespoons paprika
• 2 tablespoons chicken bouillon granules
• 1 teaspoon cayenne pepper
• salt to taste
• 5 pounds tilapia fillets

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is softened and translucent, approximately 5 minutes. Stir in garbanzo beans, bell peppers, carrot slices, diced tomatoes, and Kalamata olives; continue cooking until peppers are slightly tender, about 5 minutes more.
2. Sprinkle fresh parsley, ground cumin, sweet paprika, chicken bouillon powder, and a pinch of cayenne pepper over the vegetables. Season with sea salt to taste. Stir to combine evenly. Gently place tilapia fillets on top of the vegetable mixture and add enough water to barely cover the vegetables. Reduce heat to low, cover the skillet tightly, and simmer until the fish flakes easily with a fork and the juices run clear, about 40 minutes.

Nutrition

• Calories: 268 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 381 mg
• Protein Content: 42 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g