This is a simple dish of fish cooked in a deeply flavoured sauce, spiced with garlic (lots of it), spices (lots of it) and chickpeas (lots of it). Sweet, sour and delicious. If you go with some cheap and sustainable fish like coley you can feed the whole house without it costing the earth.
The recipe is from the lovely husband and wife team behind Honey & Co, a cosy little restaurant in London making some delicious Middle Eastern food. Watch them make it here.
Enough for 6
15 cloves of garlic
olive oil
2 tbsp ground cumin
2 tsp sweet paprika
2 tsp ground coriander
2 tsp ground caraway
1 cinnamon stick
A pinch of dried chilli
150g tomato puree
800ml water
1 tin of chickpeas
1 lemon
6 pieces of white fish - cod / haddock / hake / coley (cheap!) / monkfish (expensive!)
Slice the garlic and fry in a good few glugs of oil over a low heat. As they soften, add all the spices and stir together. Fry gently for about 5 mins before adding the tomato puree and water.
Bring to a simmer and add the chickpeas and slices of lemon. Season with some salt and a pinch of sugar - as Itamar and Sarit explain: "it should be spicy and sour, and just sweet enough"
Season the fish pieces with salt, then place them in the sauce, cover the pan and leave it to bubble gently on a low heat for about mins.
Some different options:
The recipe is from the lovely husband and wife team behind Honey & Co, a cosy little restaurant in London making some delicious Middle Eastern food. Watch them make it here.
Enough for 6
15 cloves of garlic
olive oil
2 tbsp ground cumin
2 tsp sweet paprika
2 tsp ground coriander
2 tsp ground caraway
1 cinnamon stick
A pinch of dried chilli
150g tomato puree
800ml water
1 tin of chickpeas
1 lemon
6 pieces of white fish - cod / haddock / hake / coley (cheap!) / monkfish (expensive!)
Slice the garlic and fry in a good few glugs of oil over a low heat. As they soften, add all the spices and stir together. Fry gently for about 5 mins before adding the tomato puree and water.
Bring to a simmer and add the chickpeas and slices of lemon. Season with some salt and a pinch of sugar - as Itamar and Sarit explain: "it should be spicy and sour, and just sweet enough"
Season the fish pieces with salt, then place them in the sauce, cover the pan and leave it to bubble gently on a low heat for about mins.
Some different options:
- Instead of the chickpeas, use a tin of whatever beans you have to hand: butter beans, cannellini beans
- Try out a different type of fish.
- Don't fancy fish? Crack in some eggs and cook gently until the white is set and you've got yourself a mighty fine shakshuka.