Tag Archives: Mediterranean fish recipe

Shaking Up Shakshuka

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Shakshuka -- with a twist.
Shakshuka — with a twist.

Whether for brunch or dinner, many of us have eagerly spooned up the delectable Middle Eastern dish of whole eggs cracked open and cooked gently in a chunky, bubbling sauce of tomatoes and peppers.

Now, this one-pot dish known as shakshuka gets turned on its head in this clever take that swaps out the eggs for fresh fish and shrimp instead.

“Seafood Shakshuka” is from “The Mediterranean Dish” (Clarkson Potter), of which I received a review copy.

Egypt-born Suzy Karadsheh, founder of The Mediterranean Dish blog, who now makes her home in Atlanta, offers up 120 sunny recipes that draw from her heritage, as well as from the flavors of neighboring Greece, Italy and Morocco.

Loaded with beautiful color photos, the book tempts with recipes that include “Anytime Falafel,” “Harissa, Red Lentil, and Tomato Soup,” “Braised Chicken, Mushrooms, and Poblano Peppers with Pomegranate Molasses,” and “No-Churn Tahini and Hazelnut Ice Cream.”

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Joyce Goldstein’s Dazzling Fish with Charmoula

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An easy fish dish full of the haunting flavors of saffron, preserved lemon, and sweet paprika.

An easy fish dish full of the haunting flavors of saffron, preserved lemon, and sweet paprika.

 

I remember eating at Joyce Goldstein’s game-changing Square One restaurant in San Francisco.

My best friend and I had saved up our money to dine there, having heard how Goldstein was pushing the envelope of Mediterranean cuisine, which back then was largely relegated to Italian fare. Instead, she expanded greatly upon that, serving up the flavors of Morocco, Turkey, and beyond.

The restaurant did not disappoint. The earthy spices were new to my palate then, and thoroughly captivated me.

So when I received a review copy of her newest cookbook, “The New Mediterranean Jewish Table: Old World Recipes for the Modern Home” (University of California Press), I got doubly excited when I spied a recipe for “Fish with Charmoula.”

NewMediterraneanJewishTable

As Goldstein writes in the book, quite a few diners at Square One took to calling her the “Queen of Charmoula” because this signature fish dish was often on the menu.

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