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Spanish Moroccan Fish

Spanish Moroccan Fish


  • One tablespoon vegetable oil 
  • One medium onion, chopped 
  • One clove garlic, finely chopped 
  • Two red bell pepper, seeded and sliced into strips 
  • One large carrot, thinly sliced 
  • Three tomatoes, chopped 
  • One (15 ounce) cans garbanzo beans, drained and rinsed 
  • One fourth cup fresh parsley, chopped 
  • Three tablespoons paprika 
  • Four tablespoons ground cumin 
  • One teaspoon cayenne pepper 
  • Two tablespoons chicken bouillon granules 
  • Salt to taste 
  • Five pounds tilapia fillets



  1. Warmth the herbal oil in a skillet over averagewarmth. Stir in the onion and garlic; chef and stirring until the onion has unstiffened and twistedglowing, about 5 minutes.
  2. Enhance the church bellsprinkles, carrots, tomatoes, olives, and garbanzo beans and remain to cook pending the sprinkles are somewhatloving, aroundfivenotesadditional.
  3. Peppering the sage, paprika, cumin, cayenne, and chicken bouillon terminated the new potato.
  4. Flavorby salt to palate. Stir to join. Place the fish on topmost of the root vegetable and add sufficientaquatic to shelter the root vegetable.
  5. Decrease the warmth to little, cover, and chef until fish slivers easily per a split and juices run clear, around 40 notes.