Pin It My neighbor brought over fresh cod one Thursday evening, and I had twenty minutes before everyone got hungry. I grabbed what was in the fridge, tossed spices into a pan, and let everything simmer together while I set the table. The smell of smoked paprika and garlic filled the kitchen so fast that my daughter wandered in asking what restaurant we were ordering from. When I told her it was just one pot on the stove, she didn't believe me until she saw it.
I made this for a small dinner party once, and my friend who claims she doesn't like fish went back for seconds. She said the spices made it taste more like a stew than anything fishy, and the lemon slices on top added just enough brightness to balance the warmth. We ate it with torn pieces of sourdough, and by the end of the night, the pot was scraped clean.
Ingredients
- Cod fillets: Choose skinless, boneless pieces about the same thickness so they cook evenly, and pat them dry before adding to avoid watering down the sauce.
- Onion: A finely chopped onion melts into the base and gives the broth a sweet, savory backbone that holds all the spices together.
- Garlic cloves: Minced garlic blooms in the oil and fills the kitchen with that unmistakable aroma that makes everyone gather around the stove.
- Red and yellow bell peppers: Diced peppers add color, a slight sweetness, and a tender bite that contrasts beautifully with the flaky fish.
- Diced tomatoes: Canned tomatoes bring acidity and body to the sauce, and they break down just enough to coat everything in rich, tomatoey goodness.
- Baby spinach: Stir it in at the end so it wilts into the sauce without turning mushy, adding a pop of green and a hint of earthiness.
- Lemon: Sliced lemon on top infuses the dish with brightness as it simmers, and the wedges on the side let everyone add extra zing if they want.
- Ground cumin: This warm, earthy spice is the backbone of the flavor and makes the whole pot smell like a spice market.
- Smoked paprika: It adds a gentle smokiness that makes you think the dish took hours, even though it didnt.
- Ground coriander: A subtle citrusy note that rounds out the cumin and keeps the spice blend from feeling one dimensional.
- Cayenne pepper: Optional, but a small pinch brings just enough heat to wake up your taste buds without overwhelming the delicate fish.
- Salt and black pepper: Season generously to bring out the natural sweetness of the vegetables and the mild flavor of the cod.
- Olive oil: Use a good quality oil to sauté the aromatics, it becomes part of the sauce and carries all those spices beautifully.
- Fish or vegetable stock: This thins the tomatoes into a silky broth that the cod poaches in, keeping it moist and flavorful.
- Fresh cilantro or parsley: A handful of chopped herbs at the end adds freshness and a bright, herbal finish that lifts the whole dish.
Instructions
- Warm the oil:
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers slightly. This ensures the onions will sizzle gently instead of steaming.
- Soften the onion:
- Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. You want it soft but not browned.
- Add garlic and peppers:
- Stir in the minced garlic and diced bell peppers, cooking for another 3 minutes until the peppers start to soften and the garlic is fragrant. Keep the heat steady so the garlic doesnt burn.
- Bloom the spices:
- Add the cumin, smoked paprika, coriander, cayenne, salt, and black pepper, stirring well for about 1 minute. This step releases the essential oils in the spices and makes the whole kitchen smell incredible.
- Build the sauce:
- Pour in the diced tomatoes and stock, stirring to combine everything into a loose, aromatic broth. Bring it to a gentle simmer.
- Simmer the vegetables:
- Cover the pan and let it cook for 8 to 10 minutes until the vegetables are tender and the sauce has thickened slightly. Stir once or twice to keep anything from sticking.
- Nestle the cod:
- Gently place the cod fillets into the simmering sauce, tucking them in so theyre mostly submerged. Lay lemon slices on top of each fillet, cover, and simmer for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.
- Wilt the spinach:
- Add the baby spinach to the pan and cook for 2 minutes, stirring gently, until it wilts into the sauce. The greens will shrink down and add a lovely pop of color.
- Serve:
- Spoon the fish and sauce into shallow bowls, garnish with chopped cilantro or parsley, and serve with extra lemon wedges on the side. Have crusty bread, rice, or couscous ready to soak up every bit of that broth.
Pin It One evening I served this to my in laws, who are notoriously picky about fish. My father in law, who usually pushes seafood around his plate, finished his portion and asked if there was more in the pot. My mother in law whispered to me that the spices made all the difference, and she took the recipe home on a napkin.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for haddock, halibut, or any firm white fish that holds its shape. I once used tilapia in a pinch, and while it was a bit more delicate, it still worked beautifully. Just make sure whatever you choose is fresh, with a clean ocean smell and firm flesh that springs back when you press it.
Serving Suggestions
This dish begs for something to soak up the sauce, so I usually serve it over fluffy couscous or with a hunk of crusty bread on the side. Steamed rice works too, especially if you want something neutral to balance the spices. Once I served it with roasted potatoes, and while unconventional, the combo was a hit with my kids.
Make It Your Own
The beauty of a one pot dish is how flexible it is. Sometimes I toss in a handful of olives for a briny kick, or add a pinch of saffron if Im feeling fancy. If you like heat, dont be shy with the cayenne or throw in some chili flakes at the end.
- Try adding chickpeas for extra protein and a heartier texture.
- Swap the spinach for kale or chard if thats what you have on hand.
- A splash of white wine in the sauce adds acidity and depth, especially if youre serving this for company.
Pin It This recipe has become my go to whenever I need something nourishing, flavorful, and fast. I hope it fills your kitchen with the same warmth and good smells it brings to mine.
Recipe FAQs
- → Can I use frozen cod fillets?
Yes, just make sure to thaw them completely and pat dry before adding to the pot to avoid excess water diluting the sauce.
- → What other fish can I substitute for cod?
Any firm white fish works well, such as haddock, halibut, sea bass, or even tilapia. Adjust cooking time based on thickness of fillets.
- → Can I make this dish ahead of time?
The sauce base can be prepared up to 2 days in advance. Add the cod and cook fresh when ready to serve for best texture.
- → How do I know when the cod is fully cooked?
Cod is done when it turns opaque white throughout and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
- → Can I add other vegetables to this dish?
Absolutely! Zucchini, cherry tomatoes, or chickpeas make excellent additions. Add heartier vegetables with the peppers, delicate ones near the end.
- → What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat, adding a splash of stock if needed. Avoid microwaving as it can overcook the fish.