Spiced Cod One Pot

My neighbor knocked on my door one Tuesday evening holding a bag of cod fillets she couldn't use before leaving town. I had peppers going soft in the crisper and a half-used can of tomatoes in the fridge. What started as kitchen scraps turned into this beautifully fragrant one-pot meal that filled my apartment with the smell of cumin and paprika. I ate it standing at the stove, mopping up sauce with bread, and knew I'd stumbled onto something worth keeping.

I made this for my brother when he visited during a cold snap in March. He's picky about fish, claims it always tastes too fishy or too bland, but he went quiet after the first bite and asked if I'd written the recipe down. I hadn't, so I scribbled it on the back of a grocery receipt while he finished his second helping. That smudged receipt lived on his fridge for months.

Ingredients

• Cod fillets: Choose fillets that are firm and smell like the ocean, not like the back of a seafood counter, and pat them dry before cooking so they don't water down your sauce.
• Onion: A large onion gives you the sweet, savory base that holds all the spices together without fighting for attention.
• Garlic cloves: Mince them finely so they melt into the sauce and perfume everything without leaving sharp bites.
• Red and yellow bell peppers: The mix of colors makes the pot look alive, and their sweetness balances the smoky heat from the paprika.
• Diced tomatoes: Use canned for convenience, they break down into a thick, jammy sauce that coats the fish.
• Baby spinach: It wilts in seconds and adds a fresh, slightly mineral note right at the end when everything else is rich and warm.
• Lemon slices: They steam on top of the fish and release their brightness into the sauce, cutting through the richness.
• Ground cumin: This is the backbone of the dish, earthy and warm, the smell that makes you lean over the pot and breathe deep.
• Smoked paprika: It gives a gentle smokiness that tricks people into thinking you grilled something.
• Ground coriander: Adds a subtle citrusy sweetness that plays well with the tomatoes and lemon.
• Cayenne pepper: Optional, but a pinch wakes up your tongue without setting it on fire.
• Salt and black pepper: Season generously, fish needs more salt than you think to come alive.
• Olive oil: Use enough to coat the bottom of the pan so the onions soften without sticking.
• Fish or vegetable stock: This thins the tomatoes into a sauce you can spoon over rice or soak up with bread.
• Fresh cilantro or parsley: A handful of chopped herbs at the end makes everything taste brighter and more intentional.
• Lemon wedges: Serve them on the side so everyone can squeeze as much as they want over their portion.

Instructions

Warm the oil:

Heat the olive oil in your largest skillet or Dutch oven over medium heat until it shimmers but doesn't smoke. You want the onions to sizzle gently when they hit the pan, not scorch.

Soften the onion:

Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. This is your foundation, so don't rush it.

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 smells toasty. The kitchen should start to smell really good right about now.

Bloom the spices:

Add the cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper, stirring constantly for about a minute. The spices will darken slightly and release their oils, this step is what makes the whole dish sing.

Build the sauce:

Pour in the diced tomatoes and stock, stirring to scrape up any browned bits from the bottom of the pan. Bring everything to a gentle simmer, the bubbles should be lazy and occasional.

Simmer the vegetables:

Cover the pot and let it cook for 8 to 10 minutes, stirring once or twice, until the peppers are tender and the sauce has thickened just enough to coat a spoon. Taste it now and adjust the salt if needed.

Nestle the cod:

Gently place the cod fillets into the sauce, spooning a little over the top, then lay lemon slices on each piece. Cover and simmer for 8 to 10 minutes without disturbing, until the fish is opaque and flakes easily when nudged with a fork.

Wilt the spinach:

Scatter the baby spinach over the top and cover again for 2 minutes until it collapses into the sauce. Stir it in gently so you don't break up the fish.

Serve hot:

Spoon the fish and sauce into shallow bowls, garnish with fresh herbs and lemon wedges. Serve immediately while everything is steaming and fragrant.

Save

I brought this to a potluck once, still warm in the pot, and watched people come back for seconds even though there were six other dishes on the table. Someone asked if I'd taken a cooking class. I just laughed and said I'd learned it from a bag of forgotten fish and a fridge cleanout. Sometimes the best recipes start with what you're trying not to waste.

Choosing Your Fish

Cod is mild and forgiving, but haddock, halibut, or even tilapia work just as well if that's what looks good at the counter. The key is to pick something firm enough to hold its shape in the simmering sauce. I once used a delicate sole and it dissolved into shreds, which tasted fine but looked like I'd given up halfway through.

What to Serve Alongside

This dish begs for something to soak up the sauce, crusty bread is my go-to because you can tear it with your hands and mop your bowl clean. Steamed rice or couscous work beautifully too, turning it into a full meal that feels more substantial. I've also served it over mashed potatoes when I had extra and needed to stretch it for guests.

Making It Your Own

You can adjust the spice level by adding more cayenne or a pinch of chili flakes if you like things with a kick. I sometimes throw in a handful of olives or capers for a briny contrast, especially if I'm feeling Mediterranean. If you're not a spinach fan, kale or chard work too, just give them an extra minute to soften.

• Add a splash of white wine when you pour in the stock for a little acidity and depth.
• Stir in a spoonful of harissa or tomato paste if you want a richer, more concentrated sauce.
• Top with crumbled feta after serving if dairy is welcome at your table, it melts into the warm sauce and adds a creamy tang.

Save

This is the kind of meal that makes you feel capable, even on nights when you're tired and the fridge feels empty. It comes together without fuss and leaves you with one pot to wash and a kitchen that smells like you care.

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 prevent excess water from diluting the sauce.

→ What other fish works well in this dish?

Any firm white fish like haddock, halibut, tilapia, or sea bass works perfectly. Adjust cooking time based on thickness of the fillets.

→ Can I make this ahead of time?

The vegetable base can be prepared ahead and refrigerated. Add the fish just before serving to prevent overcooking and maintain its tender texture.

→ How do I know when the cod is fully cooked?

The cod is done when it turns opaque white throughout and flakes easily when tested with a fork. Internal temperature should reach 145°F (63°C).

→ Can I add more vegetables to this dish?

Absolutely! Zucchini, cherry tomatoes, green beans, or fennel would all complement the flavors beautifully. Add them with the peppers.

→ What if I don't have fish stock?

Vegetable stock works perfectly fine, or you can use water with a squeeze of lemon juice for a lighter but still flavorful broth.