Moroccan Spanish Moroccan Fish Recipe
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- Type
- Fish
- Level
- Easy
- Prep Time
- 15 Minutes
- Total Time
- 1 Hour 15 Minutes
- Yield
- 6 Servings
Tools You Will Need:
Heavy skillet
cup measure
tsp. measure
tbsp. measure
garlic press
cup measure
tsp. measure
tbsp. measure
garlic press
Ingredients:
4-½ pounds sea bass
1-2 tbsp olive oil
1 large onion, diced
4 garlic cloves, pressed
1 can chickpeas, rinsed and drained
¼ tsp. black pepper
2 tbsp. paprika
1-½ tsp. cayenne pepper
4 tbsp. ground cumin or ground coriander
6 black olives, pitted and chopped
4 tbsp fresh parsley, chopped
2 medium carrots, diced
4 ripe tomatoes, chopped
2 red bell peppers, seeded and sliced into strips
salt to taste
1-2 tbsp olive oil
1 large onion, diced
4 garlic cloves, pressed
1 can chickpeas, rinsed and drained
¼ tsp. black pepper
2 tbsp. paprika
1-½ tsp. cayenne pepper
4 tbsp. ground cumin or ground coriander
6 black olives, pitted and chopped
4 tbsp fresh parsley, chopped
2 medium carrots, diced
4 ripe tomatoes, chopped
2 red bell peppers, seeded and sliced into strips
salt to taste
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1. Heat olive oil in skillet on a medium-high heat.
2. Add onion and garlic until onions are tender.
3. Add chickpeas, olives, peppers, carrots, and tomatoes and cook until the peppers are tender.
4. Add cumin, cayenne, paprika, pepper, and parsley and mix well with other ingredients.
5. Place fish on top of the mixture.
6. Add enough water to cover the vegetables and cover.
7. Simmer on low heat for 35-45 minutes or until the fish flakes easily with a fork.
2. Add onion and garlic until onions are tender.
3. Add chickpeas, olives, peppers, carrots, and tomatoes and cook until the peppers are tender.
4. Add cumin, cayenne, paprika, pepper, and parsley and mix well with other ingredients.
5. Place fish on top of the mixture.
6. Add enough water to cover the vegetables and cover.
7. Simmer on low heat for 35-45 minutes or until the fish flakes easily with a fork.
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