Seafood Shakshuka

Most people accustomed to shakshuka contemplate eggs as a result of the widespread denominator, nonetheless proper right here I pay tribute to shakshuka made inside the style of Egypt’s Mediterranean cities, the place seafood and native fish stand in for the eggs. Whereas I do take liberties with the spices I make the most of on this recipe, the technique of braising the fish on the vary excessive in a chunky tomato and pepper sauce is inside the spirit of conventional shakshuka. Serve it over couscous or Heart Jap rice pilaf.

Serves 4 to 6

  • 2 teaspoons flooring coriander
  • 2 teaspoons sumac
  • 1 1/2 teaspoons flooring cumin
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon flooring turmeric
  • Additional-virgin olive oil
  • 1 big yellow onion, chopped
  • 1 big inexperienced bell pepper, cored, seeded, and chopped
  • 8 big garlic cloves, minced
  • 5 vine-ripened medium tomatoes, diced (3 1/2 cups), or 1 (28-ounce) can diced tomatoes
  • 3 tablespoons tomato paste
  • Juice of 1/2 big lemon (about 2 tablespoons)
  • 1 cup water
  • Kosher salt and freshly flooring black pepper
  • 1 1/4 kilos company white fish fillet, equivalent to halibut or cod, or a combination (thawed, if frozen), scale back into big objects
  • 8 ounces big wild-caught shrimp (thawed, if frozen), peeled and deveined

In a small bowl, mix the coriander, sumac, cumin, dill weed, and turmeric.

In an enormous pot with a lid, heat 6 tablespoons of the olive oil over medium heat until shimmering. Add the onion, bell pepper, and garlic, and cook dinner dinner, stirring incessantly, until very tender and fragrant, 10 to 12 minutes, adjusting the heat as needed to make sure the garlic doesn’t burn.

Add the tomatoes, tomato paste, lemon juice, and water. Season with about 1/2 teaspoon each salt and black pepper. Stir in half the spice mixture. Convey the chunky sauce to a boil, then flip the heat to medium-low, cowl, and simmer until the tomatoes are very clean and melded with the alternative greens, 15 to twenty minutes.

Pat the fish dry and season successfully on both aspect with salt and black pepper. Apply the whole remaining spice mixture apart from 1/2 teaspoon to the fish, patting it on both aspect. Nestle the seasoned fish objects inside the effervescent shakshuka sauce. Cowl and cook dinner dinner over medium-low heat until the fish turns white and flakes merely, and is cooked by, 10 to fifteen minutes.

Within the meantime, pat the shrimp dry and toss with an enormous pinch of salt and black pepper (about 1/2 teaspoon each) and the remaining 1/2 teaspoon spice mixture. Nestle the shrimp inside the shakshuka, cowl, and proceed to cook dinner dinner over medium-low heat, turning the shrimp as needed so that they flip pink all through, about 3 minutes additional. (Don’t forget that the shrimp will proceed to cook dinner dinner inside the scorching sauce even after you are taking away the pan from the heat, so be careful to not overcook it.)

Spoon the seafood shakshuka into bowls and serve immediately.

Reprinted from “The Mediterranean Dish” copyright 2022 by Suzy Karadsheh. Photos copyright 2022 by Caitlin Bensel. Revealed by Clarkson Potter, an imprint of Random Residence.

This textual content was initially revealed in American Essence journal.