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Cod Fish Shakshuka Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • Extra-virgin olive oil
  • One thinly sliced bell pepper
  • One thinly sliced yellow onion
  • Three thinly sliced garlic cloves
  • One thinly sliced jalapeno
  • One teaspoon paprika
  • Six ounces of cod fillets with skin removed
  • Two to three teaspoons sherry vinegar
  • 28 ounces of crushed San Marzano tomatoes
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Instructions

  • Start by preheating your oven to 400-degree Fahrenheit and make sure you have all the ingredients.
  • Place your oven-proof iron pan over medium heat. Add some olive oil, and once heated, add sliced onions, garlic, bell pepper, and jalapeno. Also, put in cumin, cayenne pepper, paprika, and salt.
  • Continue to stir occasionally and cook the vegetables until they are tender and start to turn brown. This process should take you around three minutes.
  • Remove the pan from the heat and mix in the sherry vinegar.
  • Using salt and pepper, season the cod fillets and submerge them partially in the sauce. Ensure to leave a bit of space between each fish.
  • Place your pot in the oven and cook uncovered. Bake for 15 minutes or until the fish’s flesh becomes opaque and starts to flake.
  • Take it out of the oven, drizzle some olive oil and garnish with parsley.