Seafood Shakshuka

cookbycolor-seafood-shashuka

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. ⁣

Seafood Shakshuka

Serves 3⁣
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! ⁣