This Seafood Shakshuka recipe is a @cookbycolor family collabo. My brother owns @duidough café in Hollywood, and I helped create the menu so no matter who you’re brunching with – there is something for everyone, and EVERYTHING is customizable (because I am a complicated order-er). The sauce recipe is delicious! We make it with seafood at home but you can use the sauce to cook eggs and a side of sweetpotatoasts like they do @duidough.
For the sauce:
1 tablespoon evoo
1/2 onion sliced
1 garlic clove minced
1 red bell pepper sliced
½ green bell pepper
2 cans diced tomatoes with juice (14oz)
1 tsp harissa (compliant)
1 tsp paprika
1 tsp cumin
1 tsp cayenne
1 tsp garlic powder
1/2 tsp onion powder
½ tsp thyme
2 bay leaves
Salt and pepper to taste
For the wild seafood:
½ tbsp avocado oil
1 lbs. rock fish (or preferred wild fish)
6 large scallops
8 large shrimp
Salt and pepper to taste.
HEAT evoo in a skillet
SAUTE pepper, onion, and garlic until soft
ADD cans of tomatoes and harissa and let simmer for about 5 minutes.
ADD all the spices and herbs
SIMMER until most of the liquid evaporates (approximately 10-15 minutes)
HEAT a nonstick pan over medium high heat, adding the avocado oil.
SEASON the seafood with salt and pepper.
ADD the fish and shrimp to the sauce to cook, covered, until fish is flakey and shrimp are cooked through.
SEAR the scallops in the nonstick skillet, letting a crust develop, approx. 2 minutes each side – add to the sauce.
SERVE with your favorite fresh herbs, starchy side (potatoes, cauliflower rice, or zucchini noodles) and enjoy!