Spiced Cod One Pot (Printable)

Aromatic cod with vegetables and warming spices, all cooked together in one pot for easy cleanup and bold flavor.

# What You 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 canned diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

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

→ Pantry

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

→ Garnish

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

# How To Make It:

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 another 3 minutes.
04 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper 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 another 2 minutes until just wilted.
09 - Serve hot, garnished with fresh herbs and extra lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and youre done.
  • The spices bloom into the tomatoes and stock, wrapping the cod in layers of smoky, warm flavor.
  • Its flexible enough to use whatever fish or vegetables you have without losing that comforting, aromatic vibe.
02 -
  • Dont skip blooming the spices in the oil before adding liquid, it makes the difference between flat and deeply fragrant.
  • Pat the cod fillets dry with a paper towel before nestling them in, excess moisture dilutes the sauce.
  • If your cod is thin, cut the cooking time by a few minutes so it doesnt turn rubbery.
03 -
  • Use a wide, shallow pan instead of a tall pot so the cod fillets fit in a single layer without crowding.
  • If you want extra richness, stir in a spoonful of tomato paste with the spices before adding the liquid.
  • Taste the sauce before adding the fish and adjust the seasoning then, its harder to fix once the cod is in.
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