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Green shakshuka, quinoa and fish
Serves 4 Starters and mains
Ingredients
- 80ml olive oil
- ½ small leek or 1 small brown onion, finely chopped
- 2 garlic cloves, sliced
- 1½tbsp ras el hanout
- 1 small broccoli head, including stalk, thinly chopped
- ½ bunch kale or cavolo nero, stalks discarded, leaves thinly sliced
- 2 courgettes, grated
- 200g mixed-colour quinoa, rinsed
- 625ml vegetable stock
- 600g firm, white fish fillets
- 180ml zhoug or salmoriglio (see recipes linked) or shop-bought dairy-free pesto
- 140g frozen peas handful coriander leaves, roughly chopped
- 140g garlicky whipped tahini (see recipe linked) or natural Greek-style yoghurt
- 2 lemons, cut into wedges
Method
Put a large, shallow casserole dish or frying pan over a medium-high heat. Add 2tbsp of the olive oil, the leek or onion, garlic and a pinch of salt. Cook, stirring, for around 3 minutes until the leek is soft, then add the ras el hanout and broccoli and continue cooking for 1 minute. Add the kale or cavolo nero, courgettes and some black pepper and cook for 2 minutes until the kale begins to wilt.
Add the quinoa to the dish or pan and stir through, then pour in the vegetable stock and stir everything until evenly distributed. Adjust the seasoning and bring to the boil. Cover, reduce the heat to a simmer and cook for 10 minutes.
Season the fish with salt and pepper and gently combine with the remaining olive oil and half the zhoug, salmoriglio or pesto. Nestle the fish into the vegetables and quinoa, scatter the frozen peas over the top and cover with a lid.
Continue to cook over a low heat for a further 10 minutes, keeping an eye on the fish to make sure it isn’t overcooked.
Remove the dish or pan from the heat and allow it to stand for 5 minutes. Drizzle the remaining zhoug, salmoriglio or pesto over, scatter the coriander over the top and serve with the garlicky whipped tahini or yoghurt, and lemon wedges.
COOK’S NOTE Try any seasonal fish that’s available – the gentle cooking method makes it very forgiving. You could also use basmati rice or freekeh instead of the quinoa, if preferred.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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