SPANISH FISH SOUP RECIPE RECIPES

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SPANISH MOROCCAN FISH | ALLRECIPES



Spanish Moroccan Fish | Allrecipes image

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.

Provided by Hanna R

Categories     Moroccan Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
¼ cup chopped fresh parsley
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons chicken bouillon granules
1 teaspoon cayenne pepper
salt to taste
5 pounds tilapia fillets

Steps:

  • Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
  • Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Nutrition Facts : Calories 268.2 calories, CarbohydrateContent 12.6 g, CholesterolContent 69.6 mg, FatContent 5.1 g, FiberContent 3.3 g, ProteinContent 41.7 g, SaturatedFatContent 0.9 g, SodiumContent 381.1 mg, SugarContent 3.3 g

MEDITERRANEAN FISH SOUP RECIPE | ALLRECIPES



Mediterranean Fish Soup Recipe | Allrecipes image

This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.

Provided by CORWYNN DARKHOLME

Categories     Fish Soup

Yield 6 servings

Number Of Ingredients 16

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Nutrition Facts : Calories 222.2 calories, CarbohydrateContent 11.9 g, CholesterolContent 150.8 mg, FatContent 3 g, FiberContent 2.2 g, ProteinContent 31.3 g, SaturatedFatContent 0.5 g, SodiumContent 1230.7 mg, SugarContent 6.9 g

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