Fish shakshuka with rice Fish shakshuka with rice

A delicious and rich fish dish.

Serves: 2


  • 200 g cod (or other white fish)
  • 1 tbsp extra virgin olive oil
  • 120 g red sweet onion
  • 2 cloves of garlic
  • 3 large ripe tomatoes
  • 25 g tomato paste (preferably no added salt)
  • 1 tbsp lime or lemon juice
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp mixed dry herbs
  • 60 ml water
  • 200 g brown rice (cooked)


  1. Heat the oil in a medium, heavy-based saucepan over a medium heat. 
  2. Finely chop the onion, add to the saucepan and cook for 3-5 minutes, stirring.
  3. Add dry spices and chopped garlic and cook for another 2-3 minutes.
  4. Chop tomatoes and add to the mix, together with lime juice, tomato paste and water. Stir well, cover and cook for 5-7 minutes on a gentle heat.
  5. Cut the fish into 8-10 pieces. Increase the heat, add the fish to the saucepan and cook on medium to high heat for 2 minutes (the tomato sauce should be almost covering the fish and bubbling around).
  6. Reduce the heat, cover the saucepan and simmer the dish for another 5 minutes, or until cooked through.
  7. Serve with brown rice and fresh herbs of your choice.
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