Spiced Cod One Pot

The smell of smoked paprika hitting hot olive oil always brings me straight back to a rainy Tuesday when I had four unexpected guests and almost nothing in the fridge. I found cod fillets I'd frozen the week before, a lonely can of tomatoes, and a bag of peppers that needed using. What started as panic cooking turned into one of those accidental wins that you write down immediately before you forget. Now it's the dish I make when I want something that feels special but doesn't ask much of me.

I made this for my sister when she visited last spring, and she kept quiet through the first few bites in a way that made me nervous. Then she looked up and said it tasted like something you'd get at a tiny restaurant by the sea, the kind with no menu and one guy cooking everything. I'm still riding that compliment. She texted me for the recipe twice that week because she claimed she couldn't remember the spice mix, but I think she just wanted to make sure I hadn't made it up.

Ingredients

• Cod fillets: Use skinless, boneless pieces about the same size so they cook evenly, and pat them dry before adding to avoid extra water in your sauce.
• Onion: Chop it fine so it melts into the base and sweetens everything without chunky bits.
• Garlic: Mince it fresh if you can, the jar stuff just doesn't give you that sharp, bright hit.
• Red and yellow bell peppers: The mix of colors makes it look alive, plus they add a slight sweetness that balances the spice.
• Diced tomatoes: One can is all you need, and the juice counts as part of your sauce base.
• Baby spinach: It wilts down to almost nothing, so don't worry if the handful looks huge.
• Lemon: Sliced rounds go right on top of the fish and infuse everything as it simmers.
• Ground cumin: This is the backbone, it gives that earthy warmth you can't quite name but always want more of.
• Smoked paprika: Not the regular kind, the smoked version adds a subtle depth like the dish has been cooking for hours.
• Ground coriander: A little goes a long way, it brightens up the heavier spices.
• Cayenne pepper: Optional, but a small pinch wakes everything up without making it actually spicy.
• Olive oil: Just enough to get the vegetables going and carry the spices.
• Fish or vegetable stock: It thins the tomatoes into a sauce and adds another layer of savory.
• Fresh cilantro or parsley: Finish with a handful of chopped herbs, they cut through the richness and make it feel bright.

Instructions

Start with the aromatics:

Heat the olive oil over medium in your largest skillet or Dutch oven and add the chopped onion. Let it soften for 3 to 4 minutes, stirring now and then so it doesn't brown.

Build the base:

Toss in the garlic and both peppers, cooking another 3 minutes until they start to release their sweetness. You'll hear them sizzle and the kitchen will start smelling really good.

Bloom the spices:

Stir in the cumin, smoked paprika, coriander, cayenne if using, salt, and pepper. Cook for just 1 minute, stirring constantly so nothing burns but everything gets fragrant.

Add the liquids:

Pour in the diced tomatoes with their juice and the stock. Bring it all to a gentle simmer, then cover and let it cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens up a bit.

Nestle the fish:

Lower the cod fillets carefully into the sauce, tucking them in so they're mostly covered. Lay lemon slices on top, cover, and simmer for 8 to 10 minutes until the fish is opaque and flakes when you nudge it with a fork.

Wilt the greens:

Add the spinach right on top and let it cook for 2 minutes with the lid on. It'll shrink down and blend right into the sauce.

Finish and serve:

Spoon everything into bowls, making sure each person gets a fillet and plenty of sauce. Scatter fresh herbs over the top and serve with lemon wedges on the side.

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There was one night I made this and realized halfway through I'd forgotten to buy cilantro, so I used the parsley that had been sitting in the back of the fridge for who knows how long. It was completely fine, better than fine actually, and now I don't stress about the garnish. The dish does the work, the herbs are just there to make you look like you planned it all. Sometimes the best cooking moments are the ones where you stop trying to be perfect and just let it be dinner.

Serving Suggestions

I love serving this with something that can soak up the sauce, like crusty bread you can tear with your hands or a bowl of fluffy couscous. Steamed rice works too, especially if you're feeding people who want something more filling. The sauce is too good to waste, so whatever you choose, make sure there's enough of it to mop up every last bit. A simple green salad on the side keeps it from feeling too heavy, and honestly that's all you need.

Swaps and Adjustments

If you can't find cod or it's too pricey, haddock or any firm white fish works just as well, even tilapia if that's what you've got. I've also thrown in extra vegetables when I had them, zucchini and cherry tomatoes both disappeared into the mix without a fuss. For more heat, add chili flakes or a diced fresh chili with the peppers. You can also swap the spinach for kale, just give it an extra minute or two to soften since it's tougher.

Storage and Reheating

Leftovers keep well in the fridge for up to two days, though the fish can get a little softer after sitting in the sauce. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. I wouldn't freeze this one, the texture of the cod really suffers, but the sauce on its own freezes beautifully if you want to make a double batch and save half for later.

• Store in an airtight container and keep the fish and sauce together so nothing dries out.
• If reheating in the microwave, use low power and stir halfway through to heat it evenly.
• Freshen it up with a squeeze of lemon and a sprinkle of fresh herbs before serving again.

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This is the kind of recipe that makes you feel capable, even on days when cooking feels like too much. It's warm, it's easy, and it tastes like you care, which is really all any of us are going for.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, just ensure they are fully thawed and patted dry before adding to the pot for even cooking.

→ What other fish works well in this dish?

Haddock, halibut, or any firm white fish are excellent substitutes that hold up well during simmering.

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

The fish should be opaque throughout and flake easily when tested gently with a fork, typically after 8-10 minutes of simmering.

→ Can I make this ahead of time?

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

→ What should I serve with this dish?

Crusty bread, steamed rice, couscous, or quinoa are ideal for soaking up the flavorful tomato-based sauce.

→ How can I adjust the spice level?

Omit the cayenne for mild flavor, or add chili flakes and extra cayenne for more heat according to your preference.