Spanish Moroccan Fish

I love this recipe! All of the Moroccan seasonings in this recipe add a great flavor to the Tilapia, a naturally mild flavored fish. This is a recipe that I will definitely repeat. 

*This recipe is a revised version from allrecipes.com

http://allrecipes.com/Recipe/Spanish-Moroccan-Fish/Detail.aspx?event8=1&prop24=SR_Title&e11=spanish%20moroccan%20fish&e8=Quick%20Search&event10=1&e7=Recipe%20Hub

Ingredients:

1T           vegetable oil

1              medium onion, chopped

2              garlic cloves

1              large red pepper, seeded & sliced

2              carrots, thinly sliced

½ can     black olives

1 can      garbanzo beans (15oz.)

1 can      spicy red pepper diced tomatoes (15oz.)

¼c           fresh parsley, chopped

2T           paprika

2T           ground cumin

¼t           red pepper flakes

                chicken broth

tt             salt

2lbs        tilapia fillets

Directions:

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 min. Add garlic, bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.

2. Sprinkle the parsley, paprika, cumin, and chicken broth over the vegetables; season with salt to taste and stir to incorporate. Place the fish on top of the vegetables and add enough broth to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30 minutes.