Spanish Moroccan Fish

Spanish Moroccan Fish

62 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Hanna R
Recipe by  Hanna R

“This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
  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 until fish flakes easily with a fork and juices run clear, about 40 minutes.

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Reviews (62)

Rate This Recipe
Zenglebert
38

Zenglebert

Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it.

Bernie
31

Bernie

My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!

Yummy2Tummy
28

Yummy2Tummy

Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 529 cal
  • 26%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 83.2 g
  • 166%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

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