Spiced Cod One Pot

My kitchen smelled like a spice market the evening I threw this together on a rainy Wednesday. I had cod thawing in the fridge, a handful of peppers going soft, and zero energy for multiple pans. What came out of that one pot surprised me: flaky fish soaking in a sauce so good I ate it straight from the skillet with bread. It wasn't fancy, but it felt like I'd stumbled onto something worth keeping.

I made this for my brother when he visited last spring, skeptical because he usually orders salmon. He went quiet after the first bite, then scraped his plate clean and asked if there was more. We ended up sitting at the table long after dinner, talking and dipping bread into the leftover sauce until the pot was empty. That night it became more than a weeknight meal.

Ingredients

• Cod fillets: Choose thick, firm pieces that wont fall apart during simmering, and pat them dry before adding to keep the sauce from getting watery.
• Onion: The base of the whole dish, it softens into sweetness and carries the spices through every bite.
• Garlic cloves: Mince them finely so they melt into the sauce and release their sharp, aromatic punch.
• Red and yellow bell peppers: They add color and a mild sweetness that balances the heat and spice.
• Diced tomatoes: Use canned for convenience, they break down into a silky base that clings to the fish.
• Baby spinach: Stir it in at the end, it wilts in seconds and adds a fresh, earthy note.
• Lemon slices: Lay them on top of the cod, they infuse brightness and cut through the richness as everything simmers.
• Ground cumin: Earthy and warm, it anchors the spice blend and makes the kitchen smell incredible.
• Smoked paprika: This is the secret, it adds depth and a gentle smokiness without any actual grill.
• Ground coriander: Brings a subtle citrus undertone that lifts the heavier spices.
• Cayenne pepper: Optional but worth it if you like a little heat creeping up at the end of each bite.
• Salt and black pepper: Season generously, the vegetables and fish need it to come alive.
• Olive oil: Use enough to coat the pan and let the onions sizzle without sticking.
• Fish or vegetable stock: It thins the tomatoes just enough to create a sauce you can spoon over rice or soak up with bread.
• Fresh cilantro or parsley: A handful chopped at the end makes everything look and taste brighter.
• Lemon wedges: Serve them on the side, a squeeze right before eating wakes up every flavor.

Instructions

Warm the oil:

Heat the olive oil in a large skillet or Dutch oven over medium heat until it shimmers. You want it hot enough that the onion sizzles when it hits the pan.

Soften the onion:

Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. Dont rush this, it builds the foundation.

Add garlic and peppers:

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

Bloom the spices:

Sprinkle in the cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper. Stir well and cook for about 1 minute, letting the spices toast and release their oils.

Build the sauce:

Pour in the diced tomatoes and stock, then bring everything to a gentle simmer. The liquid should bubble softly around the edges.

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 thickens slightly. Taste and adjust salt if needed.

Nestle the cod:

Gently place the cod fillets into the sauce, tucking them in so theyre mostly submerged. Lay lemon slices on top of each piece.

Cook the fish:

Cover and simmer for 8 to 10 minutes, or until the cod is opaque and flakes easily with a fork. Avoid stirring, the fish is delicate and can break apart.

Wilt the spinach:

Add the baby spinach and cook uncovered for about 2 minutes, just until it collapses into the sauce. Stir gently to distribute.

Serve hot:

Spoon the fish and sauce into bowls, garnish with fresh herbs, and serve with lemon wedges on the side. Have bread or rice ready to soak up every drop.

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One evening I served this to a friend who said she didnt like fish. She hesitated, then tried a forkful with some of the tomato sauce. By the end of the meal she was using bread to chase every bit of spice and lemon from her plate. It reminded me that sometimes the sauce is what wins people over.

Serving Suggestions

This dish begs for something to soak up the sauce. I love tearing into crusty bread, but steamed basmati rice or fluffy couscous work just as well. A simple side salad with lemon and olive oil keeps things light, or roasted potatoes if youre extra hungry. Whatever you choose, make sure theres enough to mop up every last spoonful.

Swaps and Variations

Cod is wonderful here, but haddock, halibut, or even tilapia will work if thats what you have. I once used frozen shrimp instead and it turned out beautifully, just add them in the last 5 minutes. For a vegetarian version, swap the fish for chickpeas and use vegetable stock. You can also toss in zucchini, cherry tomatoes, or whatever vegetables need using up.

Storage and Reheating

Leftovers keep in the fridge for up to 2 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much. The fish can get a little more delicate after reheating, so handle it carefully. I dont recommend freezing this one, the texture of the cod suffers once thawed.

• Store the fish and sauce together so the flavors keep mingling.
• Reheat just until warmed through, high heat will dry out the cod.
• Garnish with fresh herbs again before serving to brighten it up.

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This recipe has become my go to when I want something nourishing without the fuss. It fills the house with warmth, feeds everyone well, and leaves you with just one pot to wash.

Common Questions

→ Can I use a different type of fish?

Yes, any firm white fish works well. Try haddock, halibut, or sea bass as alternatives to cod. Adjust cooking time based on thickness of the fillets.

→ 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. Internal temperature should reach 63°C (145°F). Avoid overcooking to prevent dryness.

→ What should I serve with this dish?

Serve with crusty bread, steamed rice, couscous, or quinoa to soak up the flavorful sauce. A simple green salad also complements it nicely.

→ Can I make this ahead of time?

The vegetable base can be prepared ahead and refrigerated. Add the fish just before serving to ensure it stays tender and doesn't overcook during reheating.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the fish from becoming tough or dry.

→ Can I freeze this dish?

While the vegetable base freezes well, cooked fish doesn't freeze as successfully. For best results, freeze the sauce separately and add fresh fish when ready to serve.