Baked Salmon Shakshuka Style Food

BAKED COD SHAKSHUKA

Steps:

• Preheat oven to 400 degrees F.
• Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
• Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
• Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.

SHAKSHUKA

Steps:

• Position an oven rack 5-inches from the top of oven and set the broiler to high.
• Cut the peppers in half lengthwise, discard the seeds, and place cut-side down on a sheet pan. Broil until the skins are completely charred, about 10 minutes, rotating the pan halfway through. (Or char the peppers over gas burners, turning often.)
• Transfer the peppers to a large bowl, cover tightly with plastic wrap and allow then to steam for 15 minutes, then rub the skins off under running water. Drain and roughly chop into half-inch squares.
• Place a 10-inch cast-iron skillet over medium heat for 2 minutes. Add the oil and heat until shimmering, or until it reaches 335 to 350 degrees F. Stir in the garlic and salt and cook until the garlic begins to brown, about 1 minute.
• Add the harissa, brown sugar and preserved lemons and cook, stirring vigorously, for 30 seconds. Follow with the peppers, then grate the tomatoes directly into the pan using the large holes of a box grater, discarding the remaining pieces of skin. Reduce the heat to medium-low and simmer for 20 minutes, stirring every 5 minutes.
• Meanwhile, bring a small pot of water to a boil and prepare an ice bath in a large bowl. Carefully lower the eggs (in their shells) into the boiling water and cook for 1 minute then dunk in the ice bath for 30 seconds. Remove to a dish towel.
• Create 6 divots in the stew with the back of a large spoon or ladle, making them deep enough to hold the eggs without pushing through to the bottom of the pan. Crack the par-cooked eggs into the divots. (I usually break them one by one into a custard cup to protect the yolk.) Cook over medium-low heat until the whites are just set but the yolks are still runny, about 12 minutes.
• Garnish with chopped parsley and serve immediately.
• Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
• Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
• Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
• Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely.

BAKED SALMON SHAKSHUKA STYLE RECIPE

Steps:

• Preheat oven at 400 degrees F.
• Place the salmon fish fillets on a plate and season them on all sides with salt and pepper. Then set aside.
• Pour the can of whole tomatoes in a medium bowl and crush them with your hands and then combine the can of diced tomatoes with jalapenos with their juices. Then set aside.
• Use an oven safe deep skillet over medium heat. Heat the olive oil till it simmers, then add the onion and garlic. Stir fry for about 2 minutes then add paprika, turmeric, cayenne, cumin, salt and pepper and cook for an additional 1 minute.
• Add the bell pepper and continue cooking until the vegetables are tender for about 2 minutes.
• Add the mixture of tomatoes, season with a pinch of salt and pepper. Cover and bring to boil. Then reduce the heat to medium-low to maintain a moderate simmer. Partially cover the skillet and cook for about 15 minutes, or until the veggies are softened and the liquid has mostly evaporated or reduced.
• Remove the skillet from the heat and add the vinegar and tablespoon of butter. Add the seasoned salmon fillets and partially submerge in the sauce, leaving space between the pieces. Pour a small amount of sauce over each fillet.
• Transfer the skillet to the oven and cook, uncovered, for 15 minutes, or until the internal temperature of the fillets reach 145 to 150 degrees F.
• Drizzle with olive oil and serve with brown bread wheat dinner rolls and a glass of your favorite red wine.

SHAKSHUKA

Steps:

• Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
• Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
• Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
• Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
• Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
• Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
• Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

BAKED COD SHAKSHUKA

Steps:

• Preheat oven to 400 degrees F.
• Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
• Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
• Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.