Spanish Moroccan Fish

Spanish Moroccan Fish -

This Moroccan recipe is a favorite! This dish may be served hot or cold according to taste.

Ingredients:

 1 tablespoon vegetable oil
 1 medium onion, chopped
 1 clove garlic, finely chopped
 2 red bell pepper, seeded and sliced into strips
 1 large carrot, thinly sliced
 3 tomatoes, chopped
 4 olives, chopped
 1 (15 ounce) can 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 to taste
 5 pounds tilapia fillets

Directions:

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.
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.