Spiced Cod One Pot (Printable version)

Aromatic cod with peppers, tomatoes, and warming spices cooked together in one pot for easy cleanup.

# What You'll Need:

→ Seafood

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 14 oz diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices and Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper, optional
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Pantry

15 - 2 tablespoons olive oil
16 - 1 cup fish or vegetable stock

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# How To Make:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic, red bell pepper, and yellow bell pepper. Cook for 3 minutes.
04 - Add cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
05 - Pour in diced tomatoes and fish or vegetable stock. Bring to a simmer.
06 - Cover and cook for 8 to 10 minutes until vegetables are tender and sauce thickens slightly.
07 - Gently nestle cod fillets into the sauce and top with lemon slices. Cover and simmer for 8 to 10 minutes until cod is opaque and flakes easily with a fork.
08 - Add spinach and cook for 2 minutes until just wilted.
09 - Serve hot, garnished with fresh herbs and extra lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means actual cleanup takes less time than finding a clean fork in my drawer.
  • The spices bloom in the oil and cling to every bite of tender fish without needing a marinade or advance planning.
  • It tastes like you spent an hour cooking but really you just chopped vegetables and let the stove do the work.
02 -
  • Don't flip the cod once it goes into the sauce, it will fall apart and you'll end up with cod confetti instead of fillets.
  • If your sauce looks too thick before you add the fish, splash in a little extra stock so the cod can steam properly without sticking to the bottom.
03 -
  • Let the cod sit at room temperature for 10 minutes before adding it to the pot so it cooks more evenly and doesn't cool down your sauce.
  • Use a wide, shallow pan instead of a tall pot so the fillets fit in one layer without overlapping, this helps them cook at the same rate.
  • Save any leftover sauce and toss it with pasta the next day, it tastes even better after the flavors have had time to settle overnight.
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