Spanish · Breakfast

Saffron Cod Shakshuka with tomato and olive oil

The kind of Spanish plate you make on repeat. tomato and olive oil, a proper slow-cook, and a finish of fresh herbs.

4.4 from 3,910 cooks

Prep12 min

Cook50 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish Members

Spanish

A rustic take on Aubergine Gratin, built on smoked paprika and garlic and finished the way we...

35 min · Easy

Spanish

The kind of Spanish plate you make on repeat. piquillo pepper, a proper bake, and a finish of...

2 hr 15 min · Advanced

Spanish Members

Spanish

Our tested Smoked Chicken Breast Pudding: tapas-style, generous, and balanced with tomato and...

1 hr · Medium

Spanish Members

Spanish

This Spanish Roast leans on smoked paprika and garlic to do the heavy lifting. We slow-cook the...

1 hr 15 min · Medium