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Spanish Moroccan Fish

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.
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10/22/2010
Reviewed By: Bernie
My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!
10/19/2010
Reviewed By: MimiMay
I will definitely make this recipe again. It reminded me a lot of my hostmom's cooking when I lived in Spain. I used sole instead of tilapia, and omitted the olives and parsley just because of what I had on hand. I think I also used a bit less cumin. It was an easy and delicious dish. I served it over couscous, but rice would work as well. Thanks for sharing!
09/30/2010
Reviewed By: SeaJenemone
Had to modify slightly based on what I had in my cupboard but this was delicious! Tasted just like the Moroccan dishes in the restaurants where I used to dance. Was a huge hit with my husband and 18-month-old and got us talking about the "good old days" :) Thank you for sharing!
09/01/2010
Reviewed By: danap2170
tried for the 1st time last night. wish i would have let the chickpeas cook a little longer and instead of water i would use a broth next time. but this was really good and my boyfriend loved it.
08/18/2010
Reviewed By: miele
delicious. BUT - proportions in the recipe are seriously off. I used only 3.5 lbs of tilapia, and it was enough for 6 hungry people at LEAST. I also cut the cumin and the cayenne in half - I adore spices and cook moroccan, indian, etc. food all the time, but 4 tablespoons of cumin is insane. with my adjustments the fish came out excellent. as other reviewers have noted, it is better the next day (which makes it great for entertaining since you can prepare it the day before).
08/03/2010
Reviewed By: analufranco
Pretty good. I think the recipe calls for too much fish. I added half the amount and it was plenty!
05/11/2010
Reviewed By: TML0701
My husband really liked this but there was some spice I wasn't crazy about maybe the paprika since I don't use that often. The fish was nice and tender easy to just plop on and forget about and the veggies were good. Served it over mediterr. couscous. Will try again but change up some of the spices
05/10/2010
Reviewed By: Dana
Absolutely delicious. Just the right amount of spice and great flavor. Split the serving size in half, left out onion (because I forgot to get one), and bouillon (also because we didn't have it) and added extra carrots and garlic. Will definitely make again!!
03/03/2010
Reviewed By: Ilana
My husband who is a Moroccan-Israeli and is a wonderful chef was surprised that I made this, he gave me kisses and cleaned the kitchen, and told me I should make it for Shabbat! Thanks for the recipe :)
03/02/2010
Reviewed By: Denise n John
I used cilantro because I didnt have parsley on hand it this was delicious!
12/24/2009
Reviewed By: ydfz
fantabulous. i used spanish olive oil for sauteeing the aromatics, and smoked paprika (pimentón de la vera) instead of regular.
11/04/2009
Reviewed By: melissad738
YUM!!! I only used 3 pounds of tilapia with the veggie and spices remaining the same and it was good and made a HUGE portion. Also, I changed the cooking method because I wanted to put it in the oven and leave it alone: I put the vegetable/spices/chickpeas mixture in a 9 x 13 baking dish, rubbed both sides of the fillets with the mixture, placed them on top of the vegetables, poured about a cup of chicken broth instead of the bouillon/water mix and baked for 25 min or so at 375 degrees (temp suggested by another user as well). Served with rice and crusty bread.
09/28/2009
Reviewed By: Rich Greer
An excellent recipe and I think I made it even better. I replaced the paprika with ground sumac. Sumac is a Moroccan spice and it really works for this recipe. I doubled everything except the amount of fish and it was the perfect amount for 9 adults. I also added capers and doubled up again on the olives. This has to be served with couscous. I enhanced the couscous a little by adding pine nuts. Great meal.
09/24/2009
Reviewed By: Ms. Hot~n~Divine
Omigoodness, I thoroughly enjoyed the delicious flavors this dish has! I didn't have carrots or olives, but we could live without those ingredients. I used a can of whole tomatoes instead. I love my food well seasoned so I added a few extra spices directly to the fish(adobo/season salt). This was superb and has now become a favorite in my recipe arsenal! Thank you for submitting this!
08/28/2009
Reviewed By: Louise
I changed it quite a bit, used a lot less fish, used extra fire roasted tomato, and used 2 fire roasted hatch peppers. I think I would have like the original, but I made it more toward my husbands taste.
08/28/2009
Reviewed By: CookinBug
Good! The fish cooked perfectly using this method and the whole dish had a nice flavor, though I did choose to go a little lighter on the spices. I used fat free chicken broth in place of the water and bouillion. My only complaint was that the olives just didn't seem to work with all the other flavors. Still a very good dish though. Thanks for sharing! :)
08/12/2009
Reviewed By: NCSU4GANNE
YUM! This was well worth the time to make. The only change I made was to cut back a bit on the cyanne (sp?) pepper. I figured I could add more in the end if it needed it. I served this over Saffron rice (cheap pack for grocery store) & it was a big hit. It was like a fish stew. mmm mmm mmm We had a little left over & I had to stop myself from raiding the 'fridge @ about 2 this morning & finishing it off. Great recipe, will make again!
07/30/2009
Reviewed By: HIERIDIA
Delicious!! The only thing my family didnt like is that I didnt make more!! Followed the recipe pretty close with the exception of excluding garbanzo beans, adding shrimp, and substituting cilantro for parsley. Thanks for a wonderful recipe
06/01/2009
Reviewed By: Abbey
This is my favorite recipe I have found on this site so far. We didn't have chickpeas (and I really don't like them) so I used black beans instead. Also used less fish just enough to cover the top. It was fantastic and even better then next day!
05/19/2009
Reviewed By: GINAH1
Loved this! I cut the fish and spices in 1/2 (5 lbs of tilapia seemed like way too much) and used the amount of veggies the recipe called for. My husband and I loved this!
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