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Mediterranean Fish Shakshuka

30 min
Back to recipes

Mediterranean Fish Shakshuka

30 min
Ingredients (2 people)
  • 4 Garlic Cloves Finely chopped
  • Black Pepper 1/2 tsp
  • Cod Fillet, cut into 5-6 oz pieces 20 oz
  • Cooked Couscous 2 cups
  • Fresh Cilantro, chopped ½ cup
  • Ground Cumin 1 tsp
  • Lemon, zested & juiced 1
  • Olive Oil 2 tbsp
  • Onion, finely chopped 1 cup
  • Pickled Jalapeño, chopped 1/4 cup
  • Pomì Finely Chopped Tomatoes 1 cup
  • Sea Salt 1 tsp
  • Smoked Paprika Powder 1 tsp
  • Turmeric Powder 1 tsp
  • Water 1/4 cup

Let’s travel through the Mediterranean without leaving home! Unlike your usual poached egg shakshuka, this Egyptian-inspired Mediterranean Fish Fillet turns Italian with the Pomì Italian Weekend Trio. Fresh tomatoes that are ripened under the Italian sun always make the best shakshuka-style sauce. Prepared in one single skillet, this hearty and flavorful dish can be made in under 30 minutes.


  1. Heat a large skillet on medium-high heat. Once hot, add the olive oil and chopped onions and sauté the onions for 2 minutes then add the garlic, cumin, smoked paprika and turmeric. Cook and toast the spices for 1 minute.

  2. Next, add the Pomì Finely Chopped Tomatoes and Pomì Strained Tomatoes, water, sea salt, and black pepper. Stir to combine then cover and bring to a gentle simmer on low heat.

  3. Gently place the fish fillets into the sauce, add pickled jalapeño, cover and cook on low heat for 10-15 minutes or until the fish is cooked through and flaky.

  4. Remove from heat then add the zest and juice of 1 lemon. Taste and adjust seasoning if needed.

  5. Garnish with fresh cilantro and serve with couscous.

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