Spanish Moroccan Fish

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 red bell peppers, seeded and sliced into strips
• 1 large carrot, thinly sliced
• 3 tomatoes, chopped
• 4 olives, chopped
• 15 ounces garbanzo beans, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 tablespoons paprika
• 4 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons chicken bouillon granules
• salt
• 5 lbs tilapia fillets

Recipe

• 1 heat a large skillet on medium-high heat. add the oil, then cook and stir the onion and garlic, until slightly tender.
• 2 add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
• 3 continue to cook until the peppers are slightly tender.
• 4 sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
• 5 season with salt to taste.
• 6 stir to incorporate.
• 7 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.