Spanish-Morrocan Fish

By AnnieMro

Ingredients

• 1 tsp. oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 red bell peppers, seeded and sliced into strips
• 1 large carrot, thinly sliced or use matchstick carrots
• 3 tomatoes, chopped or use 1 can diced tomatoes
• 4 olives, chopped or use 1 handful whole olives
• 1 can chick peas, drained and rinsed
• 1/4 cup fresh chopped parsley
• 3 tbsp. paprika
• 4 tbsp. cumin
• 1 tsp. cayenne
• 2 tbsp. chicken bouillon
• salt and pepper to taste
• 5 lbs. tilapia fillets

Preparation

Step 1

Heat large skillet on medium high heat. Add oil, then cook and stir onion and garlic until slightly tender. Add red pepper, carrots, tomatoes, olives and chick peas and cook until veggies are tender. Sprinkle parsley, paprika, cumin, cayenne and chicken bouillon over the veggies. Season with salt and pepper. Stir to mix. Pour mixture into casserole and place fish on top. Add water if needed to cover vegetables. Cook at 350 degrees F for 40 mins. Add quartered mini potatoes, if desired.