Spiced Cod One Pot

The smell of smoked paprika hitting hot oil always brings me straight back to a rainy Tuesday when I had four unexpected guests and almost nothing in the fridge. I spotted cod fillets I'd frozen weeks earlier and a jumble of peppers that needed using, and this dish practically invented itself. What started as a panic dinner became one of those recipes I now make on purpose, not by accident. The way the spices bloom in the pan and the fish stays impossibly tender never stops surprising me. It's proof that some of the best meals come from simply trusting what you have.

I remember serving this to a friend who swore she didn't like fish unless it was battered and fried. She went quiet after the first bite, then asked if I'd written the recipe down yet. That night I scribbled it on the back of an envelope, smudged with olive oil and tomato sauce. Now it's the dish I make when I want to remind people that fish doesn't have to be fussy or bland. The vibrant colors alone make everyone lean in a little closer when I bring the pot to the table.

Ingredients

• Cod fillets: Choose thick, firm fillets so they hold their shape in the simmering sauce, and pat them dry before adding to avoid excess moisture diluting the spices.
• Onion: A large one gives the base sweetness and body, and finely chopping it helps it melt into the sauce rather than stay chunky.
• Garlic cloves: Fresh garlic minced at the last second brings a sharpness that powdered versions just can't match.
• Red and yellow bell peppers: The mix of colors isn't just pretty, the slight difference in sweetness adds complexity, and dicing them evenly ensures they cook at the same rate.
• Diced tomatoes: Canned tomatoes are your friend here, their acidity balances the spices and creates a sauce that clings to everything.
• Baby spinach: It wilts down to almost nothing but adds a pop of green and a whisper of earthiness right at the end.
• Lemon: Sliced lemons on top of the cod infuse it with brightness as it cooks, and the wedges for serving let everyone add more if they want.
• Ground cumin: This is the backbone of the spice blend, warm and slightly nutty, it makes the whole dish smell like something special is happening.
• Smoked paprika: A little smokiness goes a long way, adding depth without any actual grilling or charring.
• Ground coriander: It brings a subtle citrusy note that plays beautifully with the lemon and tomatoes.
• Cayenne pepper: Optional but worth it if you like a gentle kick that builds slowly rather than slapping you in the face.
• Salt and black pepper: Season generously, the vegetables and fish need it, and taste before serving to adjust.
• Olive oil: Use enough to coat the bottom of the pan well, it carries the spices and prevents sticking.
• Fish or vegetable stock: This thins the tomatoes into a sauce and adds savory depth, fish stock is ideal but vegetable works perfectly if that's what you have.
• Fresh cilantro or parsley: A handful of chopped herbs at the end wakes everything up and adds a fresh contrast to the warm spices.

Instructions

Start with the aromatics:

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers slightly. Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it softens and turns translucent at the edges.

Build the vegetable base:

Stir in the minced garlic and diced red and yellow peppers, cooking for another 3 minutes until the peppers start to soften and the garlic becomes fragrant. You'll know it's ready when the kitchen smells sweet and inviting.

Bloom the spices:

Add the cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper, stirring well to coat the vegetables. Cook for about 1 minute, just until the spices release their aroma and darken slightly, this step is where all the magic starts.

Create the sauce:

Pour in the diced tomatoes and fish or vegetable stock, stirring to combine everything into a vibrant, chunky sauce. Bring it to a gentle simmer, then cover and cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens just a bit.

Nestle in the cod:

Gently place the cod fillets into the simmering sauce, spooning a little over the top, then lay lemon slices on each fillet. Cover again and let it simmer for 8 to 10 minutes, checking once, until the cod is opaque and flakes easily with a fork.

Wilt the spinach:

Add the baby spinach, tucking it around the fish, and cook uncovered for another 2 minutes until it wilts down and mingles with the sauce. Stir gently to distribute the greens without breaking up the fish.

Finish and serve:

Remove from heat, taste the sauce and adjust salt if needed, then garnish with a generous handful of chopped cilantro or parsley. Serve hot with lemon wedges on the side so everyone can squeeze extra brightness over their portion.

Save

There's something deeply satisfying about lifting the lid and seeing those cod fillets nestled in bright red sauce, steam rising, lemon slices softened and fragrant. The first time I made this, I stood there for a moment just looking at it before calling everyone to the table. It felt like I'd created something that mattered, not just dinner but a small celebration of color and flavor and the simple act of feeding people I care about.

Serving Suggestions

This dish practically begs for something to soak up the sauce, and I've tried it with everything from crusty sourdough to fluffy couscous. Steamed basmati rice is my go to on busy nights because it cooks while the fish simmers, and the grains catch every bit of spiced tomato goodness. Sometimes I'll toast thick slices of bread, rub them with garlic, and let people tear off pieces to dip and swipe. A simple green salad with lemon vinaigrette on the side adds crunch and cuts through the richness, though honestly the dish is satisfying enough on its own.

Swaps and Variations

Cod is wonderful here, but I've used haddock, halibut, and even thick chunks of monkfish when that's what looked good at the market. The key is choosing a firm white fish that won't fall apart in the sauce. If you can't find baby spinach, regular spinach works fine, just remove the thick stems and tear the leaves. I've also stirred in chickpeas for extra heartiness, and once I added a handful of olives which gave the whole thing a briny, Mediterranean twist.

Storage and Reheating

Leftovers keep well in the fridge for up to two days, though the cod will be more delicate when reheated. I warm it gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. The flavors deepen overnight, and sometimes I flake the fish into the sauce and serve it over pasta the next day, which turns it into an entirely new meal. Just don't freeze it, the texture of the cooked fish doesn't recover well from freezing.

• Store in an airtight container and refrigerate within two hours of cooking.
• Reheat gently to avoid overcooking the fish further.
• Use leftover sauce as a base for shakshuka style baked eggs the next morning.

Save

This is the kind of recipe that grows with you, flexible enough to handle whatever vegetables you have and forgiving enough to survive a distracted cook. I hope it becomes one of those dishes you turn to when you want something nourishing, colorful, and comforting all at once.

Questions & Answers for Recipes

→ Can I use frozen cod fillets?

Yes, just ensure they are fully thawed and patted dry before adding to the pot for even cooking and best texture.

→ What fish can I substitute for cod?

Haddock, halibut, sea bass, or any firm white fish works well. Adjust cooking time based on fillet thickness.

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

The fish should be opaque throughout and flake easily when gently pressed with a fork, typically after 8-10 minutes of simmering.

→ Can I make this dish ahead of time?

The vegetable base can be prepared in advance, but cook the fish fresh just before serving to maintain its delicate texture.

→ What should I serve with this dish?

Crusty bread, fluffy couscous, steamed rice, or quinoa are excellent choices to soak up the flavorful tomato-based sauce.

→ How can I adjust the spice level?

Omit the cayenne pepper for mild, keep it for moderate heat, or add chili flakes for extra kick according to your preference.