Spiced Cod One Pot

My neighbor knocked on the door one Thursday evening holding a bag of cod fillets her husband had bought by mistake. She didn't cook fish, she said, and wondered if I had any ideas. I threw together what I had in the pantry and produced this vibrant one-pot wonder that filled the kitchen with smoky, citrusy warmth. She stayed for dinner, and by the end of the night, she'd taken a photo of the empty pot to show her husband what he'd started.

I made this for my brother when he was recovering from a cold, and the smell of cumin and paprika alone seemed to perk him up. He sat at the table with a bowl of rice, spooning the tomato-laden sauce over everything and declaring it better than any takeout. That night, I realized how a simple fish dish could feel like comfort and celebration at the same time.

Ingredients

• Cod fillets: Choose thick, firm fillets so they hold their shape during simmering and don't fall apart when you serve them.
• Onion: The base of the flavor, it softens into sweetness and gives the sauce body.
• Garlic cloves: Minced fine, they release their sharpness quickly and meld into the spices beautifully.
• Red and yellow bell peppers: They add color, slight sweetness, and a tender bite that balances the tomatoes.
• Diced tomatoes: The backbone of the sauce, lending acidity and richness that ties everything together.
• Baby spinach: Wilts in seconds at the end, adding a pop of green and a touch of earthiness.
• Lemon: Sliced thin and laid over the fish, it infuses the cod with bright, clean citrus as it cooks.
• Ground cumin: Warm and slightly nutty, it's the spice that makes the whole dish feel grounded.
• Smoked paprika: Adds a gentle smokiness without any heat, making the sauce taste more complex than it is.
• Ground coriander: A hint of floral warmth that plays well with the cumin and tomatoes.
• Cayenne pepper: Optional, but a small pinch brings just enough heat to wake up your palate.
• Salt and black pepper: Essential for drawing out the flavors of every other ingredient.
• Olive oil: The cooking fat that starts everything off with a silky, fruity base.
• Fish or vegetable stock: Thins the tomatoes into a sauce and adds savory depth.
• Fresh cilantro or parsley: A handful of green at the end makes the dish feel fresh and finished.
• Lemon wedges: For squeezing over each serving, adding brightness right before you eat.

Instructions

Warm the oil:

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers slightly. You want it hot enough to soften the onion without browning it too fast.

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 the flavor foundation.

Add the peppers and garlic:

Stir in the minced garlic and diced bell peppers, cooking for another 3 minutes until the peppers start to soften. The garlic should smell fragrant but not burned.

Bloom the spices:

Add the cumin, smoked paprika, coriander, cayenne, salt, and black pepper, stirring well for about 1 minute. The heat will release their oils and deepen their flavor.

Build the sauce:

Pour in the diced tomatoes and stock, stirring to combine. Bring the mixture to a gentle simmer.

Simmer the vegetables:

Cover the pot and cook for 8 to 10 minutes, letting the vegetables soften and the sauce thicken just a bit. Stir once or twice to prevent sticking.

Nestle the cod:

Gently place the cod fillets into the sauce, spooning a little over the top. Lay lemon slices on each piece of fish.

Cook the fish:

Cover and simmer for 8 to 10 minutes, until the cod is opaque and flakes easily when you press a fork into it. Don't overcook or it will dry out.

Wilt the spinach:

Add the baby spinach, tucking it around the fish. Cover for 2 minutes until it wilts into the sauce.

Serve:

Spoon the fish and vegetables into shallow bowls, garnish with fresh herbs and lemon wedges, and serve immediately.

Pin It

I served this to friends on a rainy Saturday, and we ate it straight from the pot with torn pieces of sourdough. Someone said it tasted like something you'd order at a seaside café, and I didn't correct them. Sometimes the best meals are the ones that feel a little accidental.

What to Serve It With

This dish begs for something to soak up the sauce. I love it over a mound of fluffy couscous or alongside a bowl of steamed jasmine rice. Crusty bread works beautifully too, especially if you toast it lightly and rub it with a garlic clove first. A simple green salad with lemon vinaigrette on the side keeps things light and balanced.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. The fish will be more delicate the second time around, so handle it carefully when stirring.

Ways to Make It Your Own

I've swapped cod for haddock, halibut, and even thick chunks of salmon, and it works every time as long as the fish is firm. If you like more heat, stir in a spoonful of harissa or sprinkle chili flakes over the top before serving. You can also add a handful of olives or capers in the last few minutes for a briny kick.

• Try adding chickpeas for extra heartiness and protein.
• Use kale instead of spinach if you want something sturdier that holds up longer.
• Finish with a drizzle of good olive oil and a sprinkle of flaky sea salt for a restaurant touch.

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This one-pot cod has become my go-to whenever I want something nourishing without the fuss. It reminds me that the best meals don't need to be complicated, just honest and full of flavor.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, just ensure they are fully thawed and patted dry before adding to the pot. This prevents excess water from diluting the sauce.

→ What other fish works well in this dish?

Haddock, halibut, or any firm white fish are excellent substitutes. Avoid delicate fish like sole that may fall apart during simmering.

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

The cod is done when it turns opaque white and flakes easily with a fork. It should reach an internal temperature of 145°F (63°C).

→ Can I make this ahead of time?

The vegetable base can be prepared in advance, but cook the fish just before serving to maintain its tender texture and prevent overcooking.

→ What should I serve with this dish?

Crusty bread, steamed rice, couscous, or quinoa pair beautifully to soak up the flavorful sauce. A simple green salad completes the meal.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the fish.