Directions:
- Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
- Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
- Continue to cook until the peppers are slightly tender.
- 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 for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.49 Kcal (2271 kJ) | ||
| Calories from fat | 118.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 189.22mg | 63% | |
| Sodium | 875.25mg | 36% | |
| Potassium | 1578.49mg | 34% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 82.85g | 166% | |
| Vitamin C | 49.9mg | 83% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 24.8mg | 138% | |
| Calcium | 136mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.15 Kcal (394 kJ) | ||
| Calories from fat | 20.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 20% | |
|---|---|---|---|
| Cholesterol | 32.84mg | 63% | |
| Sodium | 151.89mg | 36% | |
| Potassium | 273.94mg | 34% | |
| Total Carbs | 4.66g | 9% | |
| Sugars | 0.8g | 18% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 14.38g | 166% | |
| Vitamin C | 8.7mg | 83% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 4.3mg | 138% | |
| Calcium | 23.6mg | 14% | |
* 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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