Ingredients
- 1¼ pound White Fish Hake and Pollock are great options
- 1 can Crushed Tomatoes 16 ounces, no salt added
- 1 Onion Medium, sweet or yellow
- 2 Bell Pepper
- 2 Tablespoon Oil Canola or olive
- 1 Tablespoon Curry Powder + 1 teaspoon
- 1 teaspoon Paprika
- 1 teaspoon Salt
Equipment
- Oven
- Stovetop
- Oven Safe Pan
Instructions
- Preheat oven to 375°F.
- Wash fish in cold water, pat dry with paper towels, and store in fridge until ready to use.
- Wash peppers, and cut into a medium dice.
- Cut onion into a medium dice.
- Place burner on medium heat setting, heat oil in an oven safe pan, until it can easily coat the bottom of the pan.
- Add the diced onion and 1 teaspoon of salt; cook until the onions are soft and translucent, about 5 minutes.
- Add spice mixture and toast for 30 seconds.
- Add the bell peppers and cook until colors are bright and some of the water has cooked down, about 3 minutes.
- Add crushed tomatoes and cook until the sauce has thickened slightly, about 10 minutes.
- Add fish to the top of the sauce, lightly press so it is partially submerged, drizzle a bit of olive oil on top, and put in the oven.
- Cook fish for 15-20 minutes or until white and flaky. Note, cook times may vary based on fish thickness.
Notes
- Optional: sprinkle arugula, parsley, or cilantro on top of finished dish.
Nutrition
Nutrition Facts
Shakshouka Poached Fish
Amount per Serving
Calories
269
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
71
mg
24
%
Sodium
809
mg
35
%
Potassium
952
mg
27
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
31
g
62
%
Vitamin A
2161
IU
43
%
Vitamin C
90
mg
109
%
Calcium
71
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Crushed Tomatoes, Curry Powder, Fish, Gluten Free, Haddock, Onion, Onions, Paprika, Pollock, Salt, Seafood, Shakshouka, Tomato, Tomatoes, White Fish