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20 minutes
One pot

One-Pan Poached Haddock Shakshuka

with Toasted Pita & Garlic Labneh

Cooking time

20 minutes




390 /serving

Deliciously simple to prepare, shakshuka usually consists of simmering tomatoes, onions and poached eggs. For this twist, we substitute delicate fillets of haddock for the eggs. Thin slices of poblano pepper add a kick to this fragrant tomato sauce, while the garlic-infused labneh creates a cool counterbalance. Serve this one-pan wonder with wedges of warm spiced pita to mop up every last bite.

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 Shakshuka spice blend (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)

Contains: Haddock, Milk, Wheat

You will need:

Large high-sided pan
Olive oil
Salt & pepper
Medium pan
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
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 chop both. Halve and core the poblano lengthwise, then thinly slice (thoroughly wash your hands and cutting board after to get rid of the spicy pepper oils).
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Start the shakshuka
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion, 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 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, heat a dry, medium pan on medium. Add the pita to the pan and toast, 30 seconds to 1 minute per side, until warm, 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, make the garlic labneh by combining the labneh, as much of the remaining garlic as you’d like and 1 tbsp water (double for 4 portions); season with S&P to taste. Divide the finished haddock shakshuka between your plates. Top with the garlic labneh, cilantro leaves and a drizzle of olive oil. Serve the pita wedges on the side. Bon appétit!

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