Spiced Cod One Pot

The aroma of smoked paprika hitting hot olive oil still transports me back to a tiny rental apartment where my stove was barely reliable but my hunger was constant. I had never cooked fish in a one-pot style before, and I was convinced the cod would turn into mush or stick to the bottom of the pan. Instead, what emerged was this vibrant, saucy creation that made the entire kitchen smell like a Mediterranean seaside taverna. My roommate poked her head in, asking what kind of magic I was making, and honestly, I was still figuring that out myself.

Last summer, I made this for a friend who swore she hated fish because of a bad childhood experience with overcooked, dry fillets. She watched skeptically as I nestled the cod into the simmering tomato sauce, peppers perfuming the air. When she took her first bite, her eyes went wide and she actually said, 'So this is what fish is supposed to taste like.' Now she requests this dinner whenever she visits, and I always keep extra cod in the freezer just in case.

Ingredients

• 4 cod fillets: Choose firm, opaque pieces without any discoloration and let them sit at room temperature for 15 minutes before cooking
• 2 tbsp olive oil: A good quality extra virgin oil makes a noticeable difference in the final flavor
• 1 large onion, finely chopped: The smaller you chop it, the more it melts into the sauce base
• 2 garlic cloves, minced: Fresh is best here, and do not let it brown or it will turn bitter
• 1 red bell pepper and 1 yellow bell pepper, diced: The sweetness from both peppers balances the smokiness of the spices
• 400 g diced tomatoes: Canned work perfectly, but if using fresh, add a splash more liquid
• 150 g baby spinach: It looks like a lot, but it wilts down beautifully into the sauce
• 1 tsp ground cumin: Toast it briefly in the pan first to wake up its essential oils
• 1 tsp smoked paprika: This is what gives the dish its signature depth
• 1/2 tsp ground coriander: Adds a subtle citrusy warmth that ties everything together
• 1/4 tsp cayenne pepper: Optional, but it creates a gentle heat that lingers nicely
• 1 tsp salt and 1/2 tsp black pepper: Season generously since cod is naturally mild
• 250 ml fish or vegetable stock: Homemade stock is ideal, but a good quality store-bought version works
• 1 lemon, sliced plus extra wedges: The acid cuts through the richness and brightens every bite
• Fresh cilantro or parsley, chopped: Scatter this over the top just before serving for a burst of freshness

Instructions

Warm the olive oil in your largest skillet or Dutch oven:

Set the heat to medium and give the oil a minute to shimmer before adding the onion

Soften the onion:

Cook it for 3 to 4 minutes, stirring occasionally, until it becomes translucent and fragrant

Add the garlic and both bell peppers:

Let them cook together for another 3 minutes so the peppers start to soften and release their sweetness

Toast the spices:

Stir in the cumin, smoked paprika, coriander, cayenne, salt, and pepper, cooking for just 1 minute until the spices bloom and smell intensely aromatic

Build the sauce base:

Pour in the diced tomatoes and stock, bring everything to a gentle simmer, then cover and let it cook for 8 to 10 minutes

Nestle in the cod:

Gently place each fillet into the sauce, arrange lemon slices on top, cover again, and simmer for 8 to 10 minutes until the fish is opaque and flakes easily

Wilt the spinach:

Scatter the spinach over the top, cover for 2 more minutes, and watch it transform into silky greens woven through the sauce

Finish with herbs and lemon:

Serve immediately in bowls, topped with fresh cilantro or parsley and extra lemon wedges on the side

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This recipe became my go-to during a chaotic month when I was working late nights and barely had energy to think about dinner, let alone cook something worth eating. Coming home to the smell of spices and knowing that in 40 minutes I would have something nourishing and beautiful felt like an act of self-care. It reminded me that good food does not have to be complicated, just thoughtful.

Choosing the Right Fish

Cod is ideal here because it holds its shape but still absorbs the sauce beautifully. If cod is not available, haddock, halibut, or even mahi mahi work well. The key is choosing a firm white fish that will not fall apart during the simmering process.

Building Layers of Flavor

The difference between a good version of this dish and a great one is taking the time to properly toast the spices in the oil before adding any liquid. Watch carefully and stir constantly, as ground spices can scorch quickly. This step unlocks their essential oils and deepens the overall flavor.

Serving Suggestions That Make It a Meal

Crusty bread is practically essential for soaking up every last bit of the spiced tomato sauce. Steamed rice or couscous also work beautifully if you want something more substantial. A simple green salad with a sharp vinaigrette balances the richness perfectly.

• Warm your serving bowls before plating to keep the fish hotter longer
• Set out extra lemon wedges so everyone can adjust the acidity to their taste
• This dish actually tastes even better the next day, so consider making extra

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I hope this one-pot wonder finds its way into your regular rotation. It is the kind of recipe that feels special enough for guests but simple enough for a quiet Tuesday night.

Recipe FAQs

→ Can I use another type of fish?

Yes, firm white fish like haddock, halibut, or even tilapia can be excellent substitutes for cod in this preparation. Adjust cooking times slightly as needed for thickness.

→ What are good side dishes to serve with this?

This dish pairs wonderfully with crusty bread for soaking up the flavorful sauce, steamed rice, or couscous. A simple green salad would also complement the rich flavors.

→ How can I make this dish spicier?

To increase the heat, you can add more cayenne pepper than suggested, or stir in a pinch of red chili flakes with the other spices. A dash of hot sauce at the end also works.

→ Can I prepare parts of this ahead of time?

Yes, you can chop all the vegetables (onion, garlic, bell peppers) and measure out the spices in advance. Store them separately. However, it's best to cook the fish fresh for optimal texture and flavor.

→ What if I don't have fresh spinach?

If fresh spinach isn't available, you can use frozen chopped spinach. Thaw it thoroughly and squeeze out any excess water before adding it to the pot to prevent the sauce from becoming watery.

→ Is this dish suitable for meal prepping?

This is a great option for meal prepping. Cooked portions can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.