Fish Shakshuka with Halloumi & Feta

Name: Fish Shakshuka with Halloumi & Feta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 7 servings
Cuisine: Israeli
Ingredients: 4 tablespoon olive oil (extra virgin); 1 yellow onion (large, diced); 2 red bell peppers (seeded and diced); 4 clove garlic (minced); 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 2 can crushed tomatoes (28 ounce); 0.5 cup vegetable broth; 1 teaspoon sugar; 1.5 pound white fish fillets (firm, cut into 7 pieces); 1 teaspoon salt (plus more to taste); 0.5 teaspoon black pepper (freshly ground, plus more to taste); 8 ounce halloumi cheese (sliced 1/2-inch thick); 4 ounce feta cheese (crumbled); 0.25 cup fresh cilantro (chopped); 2 English cucumbers (diced); 4 Roma tomatoes (diced); 0.5 red onion (small, finely diced); 0.25 cup fresh parsley (chopped); 3 tablespoon lemon juice (freshly squeezed)

A vibrant and hearty Israeli classic, featuring tender white fish simmered in a rich, spiced tomato and pepper sauce, topped with creamy halloumi and salty feta cheese. Served alongside a fresh Israeli salad.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 7
Cuisine: Israeli
Difficulty: Medium
Cost: $6.41/serving

Dietary

Pescatarian
Gluten-Free
Nut-Free
Soy-Free
High-Protein
Egg-Free
High-Fiber

Ingredients

4 tablespoon olive oil (extra virgin)
1 yellow onion (large, diced)
2 red bell peppers (seeded and diced)
4 clove garlic (minced)
2 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
2 can crushed tomatoes (28 ounce)
0.5 cup vegetable broth
1 teaspoon sugar
1.5 pound white fish fillets (firm, cut into 7 pieces)
1 teaspoon salt (plus more to taste)
0.5 teaspoon black pepper (freshly ground, plus more to taste)
8 ounce halloumi cheese (sliced 1/2-inch thick)
4 ounce feta cheese (crumbled)
0.25 cup fresh cilantro (chopped)
2 English cucumbers (diced)
4 Roma tomatoes (diced)
0.5 red onion (small, finely diced)
0.25 cup fresh parsley (chopped)
3 tablespoon lemon juice (freshly squeezed)

Instructions

Heat 3 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the yellow onion and red bell peppers, and sauté for 8-10 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes, vegetable broth, and sugar. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, allowing the flavors to meld.
While the sauce simmers, prepare the Israeli salad: In a medium bowl, combine the diced English cucumbers, Roma tomatoes, finely diced red onion, and 1/4 cup of chopped fresh parsley. Whisk together 3 tablespoons of fresh lemon juice and 1 tablespoon of olive oil, then pour over the salad and toss to combine. Season with salt and pepper to taste.
After the sauce has simmered, gently nestle the 1 1/2 pounds of white fish fillets into the sauce. If desired, you can pan-fry or broil the halloumi slices until golden brown for 2-3 minutes per side. Place the halloumi slices on top of the simmering shakshuka, then sprinkle with 4 ounces of crumbled feta cheese.
Cover the skillet and continue to simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Garnish with 1/4 cup of fresh cilantro if using.
Serve the fish shakshuka hot, straight from the skillet, alongside the fresh Israeli salad. Each serving should include a piece of fish, a generous portion of the tomato sauce with halloumi and feta, and a side of the crisp salad.

Notes

Leftovers of the shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The Israeli salad is best served fresh.

Nutrition (per serving)

Calories: 520
Protein: 38.5 g
Carbohydrates: 38 g
Fat: 25.5 g
Fiber: 8 g
Sodium: 1250 mg
Saturated Fat: 10 g
Sugar: 15 g
Cholesterol: 75 mg