My today’s article is about the Mediterranean special Shakshuka recipe. Shakshuka (means mixture in English) recipes have a lot of variations. I had been to Israel once for work purpose, there I have tasted a quite spicy egg poached dish, generously used tomato sauce and other spices. The dish was so good that I asked for the recipe. So, what I got that the recipe can be easily replaced with a lot of variations. You can have them in a vegetarian style, with ground meat, fish, etc. I have tried this shakshuka recipe with fish, and surprisingly, they taste more delicious than my expectations. So, let me share the recipes with you fish-lovers.
Mediterranean fish recipe:
If you are on a diet, but craving for fishes. I’m sure this Mediterranean shakshuka fish is perfect for you. This easy baked low crab fish recipe is delicious also. From the Shakshuka recipe, I have cut off the poached eggs. Anyways, the recipe is here.
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- 2 lbs. of halibut fish fillet or any kind of white fish
- 1/3 cup of EVOO
- 3 cups of Mediterranean sauce for fish
- 1/2 cup of finely chopped red onions
- 10 finely chopped garlic cloves
- 2 tsp of coriander, ground organic
- 1 tsp of Spanish paprika (sweet)
- 1 tsp of ground cumin
- 1/2 tsp of cayenne pepper
- 1/3 cup of sultana raisins (also known as golden raisins)
- 1 1/2 tbsp. of capers
- 1 tbsp. of Salt or to taste
- 1/2 tbsp. of black pepper or to taste
- 2 tbsp. of lemon juice
- Chopped fresh parsley, for garnish.
- Mint, for garnish
Step 1: You need to turn the oven to 400 degrees F to preheat.
Step 2: Taking out a medium saucepan, pour 1/3 cup of extra virgin olive oil (EVOO) until shimmering over high heat.
Step 3: Turning the heat low, add chopped red onions, and cook for 4 minutes or until they get a light golden color. Tossing the onions continuously, add Mediterranean sauce, chopped garlic, and a pinch of salt.
Step 4: Stir them, adding other ingredients: 2 tsp of ground coriander, 1 tsp of Spanish paprika, 1 tsp of cumin, cayenne pepper, black pepper, and sultana raisins. With low heat, cook all ingredients for 15 minutes, covering the saucepan with a lid.
Step 5: Now, patting the fish dry with paper towels, season the fish with black pepper and salt. Turning on both sides of fish, season well.
Step 6: In a baking dish, pour half of the tomato sauce mixture at the bottom. Then place the seasoned fish on the sauce mixture. Gush the 2 tbsp. of lemon juice. Well, I also place lemon zest, they look good when they are served. Then at the top of the fish, pour the remaining sauce mixture.
Step 7: Place the baking dish into the preheated oven and bake for 20 minutes. To be sure, insert an instant-read meat thermometer and the internal temperature has to show 145 degrees F.
When done, garnish with chopped parsley and mint. Obviously serve the meal hot. As a side dish, you can serve with Mediterranean zucchini. When I prepared this for the first time, my baby boy complimented that they exactly look like a dish from Nancy’s Suzy fish! And the taste was obviously delicious. Well, I like to suggest you prepare the side dishes before as you are serving the Mediterranean fish hot.
Shakshuka with cod Recipe:
With cod, the shakshuka tastes amazing and the recipe is also super easy to prepare your quick dinner. I still remember, that day when I prepared this meal, I was lost and couldn’t opt what to prepare for dinner. Half of the inner self wanted to invent something new, and the other half remained numb. With these dilemmas, I was looking for baked fish in tomato sauce recipes. Suddenly, this shakshuka recipe crossed through my mind. Without hesitating, I went shopping to grab the ingredients. The best part of this recipe is I have prepared this at the skillet. And It takes only 30 minutes to prepare. So, when you don’t want your fish baked in the oven, undoubtedly, try this recipe. Now, let’s go straight to the recipe.
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- 1 lb. Codfish, divided into 4 portions
- 1 jalapeno
- Granulated sugar 1 tsp
- 2 small green pepper
- 5 garlic cloves
- 1 shallot
- 1 tsp of ground cumin
- 1/2 tsp of powdered turmeric
- 1 bay leaf
- 3 tbsp of vegetable oil
- 1/2 tsp of paprika
- 1 tsp of red chili flakes (for extra spicy)
- 1 sprig fresh rosemary.
- 1/2 sprig thyme
- 1 can of crushed tomatoes (28 Oz)
- 1/2 cup of water
- 1/2 tsp of kosher salt
- 1/4 tsp of black pepper, freshly ground
- Fresh cilantro, for garish
- Grated cheese, for garnish
- Fresh parsley, chopped, for garnish.
Step 1: First of all, I’m going to prepare the ingredients by chopping, mincing, grating. So for that in a cutting board, I’m going to chop the shallot, green pepper, jalapeno, and garlic cloves finely. Set the ingredients individually aside.
Step 2: Pour vegetable oil in a large non-stick skillet over medium-low heat. Add chopped shallot and green pepper, and cook for 3 minutes. By this time, the green pepper and shallot will get translucent and transparent in color.
Step 3: Now add the other chopped ingredients: jalapeno, garlic, and stir them for another 2 minutes. This is time for adding the spices. Add 1 tsp of ground cumin, 1/2 tsp of turmeric, bay leaf, 1/2 tsp of paprika, and a pinch of salt. Mix all ingredients by tossing.
Step 4: Add the rosemary and thyme for great flavor and smell. Then add the whole can of crushed tomatoes, water, 1/2 tsp of kosher salt, 1/4 tsp of black pepper, and 2 tsp of sugar. Over medium-low heat, cover the skillet and let them cook for 20 minutes.
Step 5: Season the cod with pepper and salt, and nestle the codpieces into the sauce mixture, after 20 minutes. Again cover the skillet with a lid and let the fish cook for 15 minutes over very low heat. Turning the cod side occasionally, cook them until the internal temperature of cod reaches 145 degrees F.
Transfer in a shallow pan and top with grated cheese. For garnish, also add cilantro and chopped parsley.
These two amazing shakshuka fish recipes will be new additions to your fish items. Do follow the steps and there will be no chance of a mess. Good luck and stay connected