Most people familiar with shakshuka think of eggs as the common denominator, but here I pay tribute to shakshuka made in the style of Egypt’s Mediterranean cities, where seafood and local fish stand in for the eggs. While I do take liberties with the spices I use in this recipe, the method of braising the fish on the stove top in a chunky tomato and pepper sauce is in the spirit of classic shakshuka. Serve it over couscous or Middle Eastern rice pilaf.
Serves 4 to 6
- 2 teaspoons ground coriander
- 2 teaspoons sumac
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground turmeric
- Extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 8 large 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 large lemon (about 2 tablespoons)
- 1 cup water
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds firm white fish fillet, such as halibut or cod, or a combination (thawed, if frozen), cut into large pieces
- 8 ounces large wild-caught shrimp (thawed, if frozen), peeled and deveined
