Mediterranean White Fish Shakshuka | Quick & EASY One-Pan Recipe

EPISODE 1166 – How to Make Mediterranean White Fish Shakshuka

FULL RECIPE HERE:

Mediterranean White Fish Shakshuka | Quick & EASY One-Pan Recipe

SPANISH OLIVE OIL I USED:
🇪🇸Picual (SPAIN) Extra Virgin Olive Oil

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as always it is so great to have you here and I hope you’re all staying safe and healthy out there anyways today we have such an exciting show 
as we’re making what I consider to be one of the best tasting fish recipes we’ve ever done here 
on Spain on a fork we’re talking Mediterranean white fish shakshuka now the beauty of this 
recipe besides the fact that it’s easy to make and made with simple ingredients such 
as canned tomatoes and frozen fish is that it comes together in about 30 minutes yet the 
flavors feel like they’ve been simmering for hours and hours folks this is the perfect dish 
for any meal from a busy weeknight to a relaxed weekend lunch either way make sure to enjoy it next to a crunchy baguette and a bottle of Spanish red wine for the ultimate dining experience 
alright let’s just dive right into this I’m going to heat a large fry pan with a medium 
heat and add in 3 tablespoons of extra virgin olive oil which is 45 ml as always important to 
use the good stuff here as it’s the base fat of the dish and what truly makes a difference 
link where you can get the Spanish one I’m using in the description box below while the oil is heating 
I’m going to finely chop one medium sized onion roughly chop four large cloves of garlic and 
finely chop one red and one green bell pepper then we’ll add the chopped vegetables into the hot fry pan and we’ll mix them around that way 
they’re all coated in the olive oil and as you know I like to mix this around 
continuously that way everything evenly sautes after about five minutes 
and the vegetables are lightly sauteed and the onions are nice and 
translucent I’m going to add in one and a half teaspoons of sweet smoked 
Spanish paprika which is about four grams and 3/4 of a teaspoon of ground cumin which is 2 grams and we’ll give it a quick mix and like I’ve 
told you in the past when you’re working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we’ll add in two cans of diced tomatoes each one being 15 oz which is 425 grams each along with 1/3 cup of pitted and 
sliced kalamata olives which is about 80 grams and we’ll season with sea salt and 
freshly cracked black pepper and if you see your tomatoes are too acidic just add 
in a dash of white sugar but I tell you the sweetness from the paprika gives these 
tomatoes the perfect balance of goodness and then we’ll give it a mix until it’s well mixed together and simmer it for a few minutes while tomatoes are simmering let’s start 
prepping our fish I’m going to add in four cod fillets over some paper towels and pat them 
completely dry the size of the fillets that I’m using are 4 oz which is 115 grams each as always I’m using cod Ibought frozen and thawed out but you can also use the fresh stuff as well as any other 
type of firm white fish such as tilapia halibut or even hake which is known as merluza in Spain then we’ll add in 1 teaspoon of dried cilantro into a shallow bowl which is 2 grams this is also known as coriander along with half a tsp of ground turmeric which is 1 1/2 grams half a 
tsp of dried dill which is half a gram and 1/4 tsp of crushed red pepper flakes which 
is half a gram as well and we’ll mix the spices together then we’ll rub the spice mix on the fish fillets and you want to make sure to evenly coat them all around and then season the fish with sea salt and freshly cracked black pepper and you want 
to make sure to do this on both sides okay let’s move back to the frt pan 
after simmering the tomatoes for 10 minutes and you can see that the juices have 
slightly reduced we’ll add in the pieces of fish and you want to make sure they’re on 
a single layer and evenly spaced out and we’ll gently flip each one that way 
they’re fully coated in all that goodness and then we’ll place a lid on the 
pan and simmer this between 6 to 8 minutes or until the fish is just 
cooked through and it’s nice and flaky after 6 to 8 minutes and the 
pieces of fish are perfectly cooked this is ready to go I’m going remove 
the lid and then the pan from the heat for the final touches we’ll squeeze some 
fresh lemon juice over the pieces of fish and top it off with some chopped cilantro you can also use parsley here if you like either way check it out our Mediterranean white fish shakshuka 
is done easy to make beautiful presentation and all done in about 30 minutes using just one 
pan let’s give this a try and see how it turned out as always folks now it’s time for the moment 
of truth let’s see how this tastes here we go for me first thing that’s absolutely delicious for 
me another one of those dishes where less is more and the simple things are the best things because we used such basic ingredients and we got so much flavor out of this the fish is beautifully cooked 
nice and flaky It’s got a great flavor from that spice mix and that sauce with the vegetables paprika and cumin taking this to the next level easy to make heart healthy give it a try at home 
once again next to a crunchy baguette to mop up all that goodness and a bottle of Spanish red wine 
more specifically a Monastel from the beautiful region of Alicante you’re gonna have yourself a fabulous meal really quick before I go shout out to a couple of my patreons Sam Cohen, Grace Suarez, Alan M. Hirschman and Jean again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and 
if you’re not subscribed don’t forget to smash that subscribe button and click on the bell icon 
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on a fork family till the next time hasta luego!!