SERVINGS: 4 | TIME: 35 Min | $8.05/serving

Shakshuka with Fish

CUSTOMIZE & ADD »
PER SERVING
630 CAL | 19 G FAT | 93 G CARB | 29 G PROTEIN
East meets West in this one-pan meal! Although you may associate shakshuka more with eggs than fish, this easy Egyptian-inspired dish which pairs spiced Ocean Wise wild salmon with fresh tomatoes will change your mind. Served over brown rice and topped with fresh herbs, this is a meal you'll want to recreate again and again. Best prepared within two days of delivery.
MEAL KIT INGREDIENTS
  • 4 fish fillets
  • 1 lb vine tomatoes
  • 1 jalapeno
  • 1 medium onion
  • 8 garlic cloves
  • 1 lemon, juiced
  • 2 cups brown basmati rice
  • Parsley
  • Mint
YOU'LL NEED THESE BASICS
  • Olive oil (or other cooking oil)
  • Salt & pepper
  • Water
YOU'LL NEED THESE SUPPLIES
  • Large Pan
  • Pot
  • Knife
STEP 1| MAKE RICE

  • Bring 2 cups of water to a boil in a small pot. Add rice, salt and pepper to taste, and return to the boil. Stir, turn the heat to low, cover, and let simmer. After 18 minutes, remove from heat and let steam for another 5 minutes.
STEP 2| COOK THE VEGGIES

  • While the rice is cooking, mince the onions and garlic. Chop the tomatoes and jalapeno (if you are spice averse remove the seeds from the jalapeno. If you are REALLY spice averse, you can omit it fully). Heat a glug of oil in a large pan over medium heat. Add the onions and garlic to the pan and saute until they are translucent. Add the jalapeno and cook another two minutes. Add the tomato, lemon juice, ½ the spice mix, ½ cup of water, and salt and pepper to taste. Stir, and increase heat to bring to a simmer, then turn heat to medium and cover. Cook for another 10 minutes, stirring occasionally.
STEP 3| ADD THE FISH

  • Sprinkle the remaining spice mix over both sides of the fish fillets, and season with salt and pepper. After 10 minutes of cooking, place the fish (gently) into the tomato mixture. Increase the heat to medium high to bring it back to a high simmer, then reduce to medium, cover, and cook for another 5-10 minutes (or until fish is cooked through and flakey)
STEP 4| PLATE & SERVE

  • Roughly chop the mint and parsley. When the fish is cooked, remove pan from heat. Serve rice into dishes and top with a fish fillet and plenty of tomato mixture. Scatter chopped mint and parsley on top and eat immediately (if saving as leftovers, do not add the herbs until serving)
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