Spanish Moroccan Fish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 tablespoon olive oil * 1 medium onion, chopped * 1 clove garlic, finely chopped (more to taste) * 1 large carrot, thinly sliced * 3 tomatoes, chopped or 14.5 oz can diced tomatoes * 3.8 olives, sliced * 1 (15 ounce) can garbanzo beans, drained and rinsed * 1/4 cup fresh parsley, chopped OR 1 T dried * 3 tablespoons paprika (optional) * 4 tablespoons ground cumin * 1 teaspoon cayenne pepper (optional) * 2 beef bouillon cubes * Salt to taste * 16 oz (1 lb) tilapia fillets
1. Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender. Add the carrots, tomatoes, olives, and garbanzo beans and continue to cook until the carrots are slightly tender.
2. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVIELICIOUS1.
2. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user LOVIELICIOUS1.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 7.4 g
- Cholesterol: 36.7 mg
- Sodium: 517.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.2 g
- Protein: 19.0 g
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