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20 minutes
One pot

One-Pan Poached Haddock Shakshuka

with Toasted Pita & Garlic Labneh

Cooking time

20 minutes




390 /serving

Already deliciously simple to prepare, shakshuka usually consists of simmering tomatoes, onions and poached eggs. In our twist, we substitute delicate fillets of haddock to cook in a fragrant tomato sauce. Thin slices of poblano pepper add a kick to this one-pan dish, while adding garlic to a dollop of labneh creates a cool counterbalance. Serve with wedges of warm spiced pita to mop up every last bit of this satisfying meal.

We will send you:

  • 2 Haddock fillets
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 225g Cherry tomatoes
  • 1 Poblano pepper
  • 30ml Tomato paste
  • 30ml Labneh
  • 2 Pita
  • 8g Haddock shakshuka spice blend (sweet Hungarian paprika, ground coriander, turmeric, cumin, kosher salt)

  • You will need:

    Large high-sided pan
    Olive oil
    Salt & pepper
    Total Fat
    14 g
    Saturated Fat
    3 g
    580 mg
    Total Carbs
    39 g
    9 g
    31 g
    7 g
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    Mise en place
    Preheat the oven to 450°F. Halve the cherry tomatoes. Peel, halve and small dice the onion. Mince the garlic. Pick the cilantro leaves off the stems; keeping the stems and leaves separate, roughly both. Halve and core the poblano lengthwise, then thinly slice (wash your hands after this step — the pepper is spicy).
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    Start the shakshuka
    In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions, cilantro stems and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cherry tomatoes and poblano; season with ⅓ of the spice blend and S&P. Cook, stirring frequently, 2 to 4 minutes, until softened. Add the tomato paste and cook, stirring frequently, 30 seconds to 1 minute, until dark red.
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    Poach the fish
    To the pan of shakshuka, add 1 cup water (double for 4 portions) and bring to a boil; reduce to a simmer and cook, stirring occasionally, 2 to 4 minutes, until thickened. Thoroughly pat the haddock fillets dry with paper towel; season with ½ the remaining spice blend and S&P. Add the seasoned haddock* to the pan, cover and cook, 6 to 8 minutes, until opaque and cooked through.
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    Toast the pita
    While the fish cooks, place the pita directly on the oven rack for 30 seconds to 1 minute, until soft and pliable. Transfer to a dry cutting board. Drizzle with olive oil and season with the remaining spice blend and S&P. Cut the seasoned pita into wedges.
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    Finish & serve
    In a bowl, combine the labneh, as much of the remaining garlic as you’d like and 1 tbsp of water (double for 4 portions); season with S&P to taste. Divide the finished shakshuka and haddock between your plates. Top with the garlic labneh, cilantro leaves and a drizzle of olive oil. Bon appétit!

    *Health Canada recommends cooking fish to a minimum internal temperature of 70°C.