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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.21 Kcal (1889 kJ) | ||
| Calories from fat | 106.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 189.22mg | 63% | |
| Sodium | 735.01mg | 31% | |
| Potassium | 1506.39mg | 32% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 78.22g | 156% | |
| Vitamin C | 49.9mg | 83% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 24.2mg | 134% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 88.46 Kcal (370 kJ) | ||
| Calories from fat | 20.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 18% | |
|---|---|---|---|
| Cholesterol | 37.1mg | 63% | |
| Sodium | 144.1mg | 31% | |
| Potassium | 295.33mg | 32% | |
| Total Carbs | 2.29g | 4% | |
| Sugars | 0.9g | 18% | |
| Dietary Fiber | 0.66g | 14% | |
| Protein | 15.34g | 156% | |
| Vitamin C | 9.8mg | 83% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 4.7mg | 134% | |
| Calcium | 21.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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