Shakshuka Baked Cod with Yellow Rice

Fresh cod filets are poached to flakey perfection in this uniquely seasoned tomato sauce. Be sure to serve this meal with plenty of sourdough bread because you will want to soak up all of that flavorful sauce. While a classic Shakshuka is served at breakfast with eggs, we took a twist on this Mediterranean dish and swapped poached eggs for poached cod and breakfast for dinner.

This recipe is healthy, simple and FULL of flavor. It's made in one dish and the sauce is outstanding!

The spices, fresh bell peppers and onions all simmer together on the stove for a while before adding the fish to ensure each bite is delicious and packed with flavor. It's so good, we scraped up what remained of the sauce and saved it to serve with pasta the next day. We couldn't waste a drop!

While any number of side dishes would pair delightfully with this oven baked dish, I went with a recipe that is closer to home, "Yellow Rice". It took almost five years with my boyfriend to finally uncover what "Yellow Rice" actually means and I'm here to share the golden jewel with you all.

A scoop of creamy yellow rice is delightful under this healthy yet hearty dish of fresh fish, veggies and mediterranean flavors.

Yellow Rice, according to his family, is essentially a blend of Paella, Risotto and your typical Spanish rice. Their way is traditionally spiced with saffron and Italian cheese, but I put a #brainsandbalance spin on it- of course- and added turmeric.

Turmeric has powerful anti-inflammatory effects and is full of antioxidants. Saffron, another powerful antioxidant, and turmeric together give the rice its classic golden color.

The rice is made very similarly to a typical long grain rice but it is spiked with delightful colors and flavors making it better tasting and better for you. The onions, spices and rice all toast together for just a minute before adding chicken broth to ensure maximum flavor!


Just like the rice, the Shakshuka is made all in one pot.

The veggies are sautéed and toasted with the spices before letting everything simmer together in the crushed tomatoes. The blend of cumin, paprika and chili powder with the crushed tomatoes results in this most flavorful and uniquely spiced sauce I've ever created. When it comes time to add the cod, it's as easy as making room and transferring to the oven!



Shakshuka Baked Cod with Yellow Rice

4-6 servings | 30 minutes


Ingredients:


Shakshuka Cod

  • 1/2 tbsp olive oil

  • 1/2 cup red bell pepper, sliced

  • 1/2 cup green bell pepper, sliced

  • 1/2 cup white onion, diced

  • 1/2 tbsp cumin

  • 1/2 tbsp smoked paprika

  • 1 tsp chili powder

  • 2 cloves garlic, minced

  • 1 jalapeño, minced (more if you prefer it spicier, less if you don't)

  • 1 28oz can crushed tomatoes

  • 1 tbsp white wine vinegar

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 2 lb cod filets

  • Fat free feta cheese, for topping

  • Sour dough bread, for dipping


Yellow Rice

  • 1/4 cup onion, diced

  • 1 tbsp unsalted butter

  • 1 cup jasmine, or other long grain, rice

  • 1.5 cups low sodium chicken broth

  • 1 tsp turmeric

  • Pinch of saffron strands

  • 1/2 tsp salt

  • 1/4 cup grated pecorino or parmesan cheese




Directions:

  1. Preheat oven to 400.

  2. Heat olive oil in a very large oven safe sauté pan, large cast iron skillet or dutch oven. If you don't have any of these you can use whatever sauté pan you have and transfer the sauce to a casserole dish before adding the fish and transferring to the oven.

  3. Add bell peppers and onions to the oil and toss around to coat in oil. Cook until the vegetables start to soften and cook, about 3-4 minutes.

  4. Add garlic, jalapeños and spices to the vegetables and stir to coat. Cook for a minute until garlic is fragrant and spices start to toast.

  5. Pour in the crushed tomatoes and mix to combine.

  6. Bring the sauce to a boil. Lower it to a simmer, cover and cook on low for 10-15 minutes.

  7. While the sauce is simmering, melt butter in a separate medium pot for rice. Add additional diced onion and stir to coat with melted butter. Allow to cook for 3-4 minutes or until onion starts to soften and cook.

  8. Stir in turmeric, saffron strands, salt and rice. Cook for another minute to toast the rice and spices.

  9. Mix in the chicken broth and bring the mixture to a boil. Lower is to a simmer, cover and cook on low for 15 minutes, undisturbed until chicken broth is absorbed.

  10. While the rice is cooking, slice the cod filets into 4-6 oz portions. Season the fish with salt and pepper.

  11. Remove the sauce from the heat and stir in the white wine vinegar (cooking sherry would also work here). If your skillet is not large enough to fit the fish as well, this is the time to transfer it to a casserole dish.

  12. Nuzzle the cod portions into the sauce, spooning some of the hot sauce over the tops of the fish.

  13. Transfer the pan to the preheated oven and cook for 15 minutes or until the fish is white and flakey.

  14. While the fish is cooking in the oven, the rice should be ready. Turn off the heat under the rice and fluff it with a fork. Stir in grated cheese and cover again with the lid. Set aside until ready to eat.

  15. Remove the baked cod from the oven and serve topped with fresh herbs like parsley or basil and crumbled feta.

Serve the fish over the rice with plenty of sauce to be sopped up by the fresh sourdough.

#brainsandbalance tip: if there's leftover sauce, save it for a fantastic pasta dish the next day!



 

Printer/Screenshot Friendly Shakshuka Baked Cod Recipe:



Printer/Screenshot Friendly Yellow Rice Recipe:


 

Nutrition facts are a guideline. Nutrition facts may vary slightly depending on brand, quantity, etc. Nutrition facts for Shakshuka do not include side of bread or feta cheese topping. Shakshuka recipe is baked off of 5 servings although this recipe could serve anywhere from 4-6 people, depending on sides and appetite!



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