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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.

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Seafood Shakshuka

  • Author: Stephanie Stanley


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.⁣


  1. HEAT evoo in a skillet⁣
  2. SAUTE pepper, onion, and garlic until soft⁣
  3. ADD cans of tomatoes and harissa and let simmer for about 5 minutes.⁣
  4. ADD all the spices and herbs⁣
  5. SIMMER until most of the liquid evaporates (approximately 10-15 minutes)⁣
  6. HEAT a nonstick pan over medium high heat, adding the avocado oil.
  7. SEASON the seafood with salt and pepper. ⁣
  8. ADD the fish and shrimp to the sauce to cook, covered, until fish is flakey and shrimp are cooked through. ⁣
  9. SEAR the scallops in the nonstick skillet, letting a crust develop, approx. 2 minutes each side – add to the sauce. ⁣
  10. SERVE with your favorite fresh herbs, starchy side (potatoes, cauliflower rice, or zucchini noodles) and enjoy! ⁣
November 25, 2020