Spiced Cod One Pot (Printable Version)

Aromatic cod with bell peppers, tomatoes, and warming spices, all cooked together in one convenient pot.

# What You'll Need:

→ Seafood

01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each

→ 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 canned diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 0.5 tsp ground coriander
12 - 0.25 tsp cayenne pepper
13 - 1 tsp salt
14 - 0.5 tsp black pepper

→ Pantry

15 - 2 tbsp olive oil
16 - 8.5 fl oz fish or vegetable stock

→ Garnish

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

# Directions:

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 an additional 3 minutes.
04 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper, 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, top with lemon slices, cover, and simmer for 8 to 10 minutes until cod is opaque and flakes easily with a fork.
08 - Add baby spinach and cook for 2 minutes until just wilted.
09 - Transfer to serving plates and garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means actual relaxation while dinner simmers instead of juggling six pans.
  • The spices create layers of warmth without overwhelming the delicate sweetness of the cod.
  • It feels fancy enough for company but forgiving enough for a weeknight when you're too tired to think.
02 -
  • Don't skip blooming the spices in the oil before adding the tomatoes, those 60 seconds transform them from dusty powder into aromatic warmth.
  • Resist the urge to flip or move the cod once it's in the pan, it's delicate and will cook perfectly if you just leave it alone.
  • If your sauce looks too thick before adding the fish, splash in a bit more stock so the cod has room to steam gently.
03 -
  • Taste your stock before adding it, if it's very salty, use half stock and half water to avoid an overly salty sauce.
  • Let the cod come to room temperature for 10 minutes before adding it to the pan, it cooks more evenly that way.
  • If you love heat, drizzle a little harissa or chili oil over individual servings instead of adding cayenne to the whole pot.
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