Spiced Cod One Pot

The smell of smoked paprika hitting warm olive oil is what pulled my partner into the kitchen that Wednesday evening. I was juggling too many pans, trying to impress with a fish dinner, when I realized I could just throw everything into one pot. The cod stayed tender, the vegetables soaked up the spices, and cleanup took five minutes. It became our weeknight answer to wanting something special without the fuss.

I made this for friends who claimed they didnt like fish, and they went quiet after the first bite. The combination of sweet peppers, smoky paprika, and bright lemon changed their minds. One of them texted me the next morning asking for the recipe, and now she makes it every other week. Theres something about cooking fish in a rich, spiced tomato base that makes it feel approachable, even for skeptics.

Ingredients

• Cod fillets: Look for thick, even pieces so they cook at the same rate; pat them dry before adding to avoid watering down the sauce.
• Onion: The base of the flavor here, chopped finely so it melts into the sauce and adds natural sweetness.
• Garlic cloves: Minced fresh is best; it blooms in the oil and becomes mellow and fragrant.
• Red and yellow bell peppers: They bring color and a slight sweetness that balances the earthiness of the spices.
• Diced tomatoes: Use good quality canned tomatoes; theyve already been peeled and broken down, making the sauce silky.
• Baby spinach: Stir it in at the end so it wilts but keeps its vibrant green color and fresh taste.
• Lemon: Sliced and laid on top of the fish, it infuses subtle citrus into every bite without being sharp.
• Ground cumin: Adds warmth and a hint of nuttiness that pairs beautifully with tomatoes and fish.
• Smoked paprika: This is the secret; it gives the dish a gentle smokiness without any actual grilling.
• Ground coriander: Bright and slightly citrusy, it lifts the heavier spices and keeps things balanced.
• Cayenne pepper: Optional, but a small pinch adds just enough heat to wake up your palate.
• Olive oil: Use a good one; it carries the spices and coats the vegetables as they soften.
• Fish or vegetable stock: This creates the simmering liquid that keeps everything moist and flavorful.
• Fresh cilantro or parsley: A handful at the end adds freshness and a pop of green that makes the dish look alive.

Instructions

Start with the aromatics:

Heat the olive oil in a large skillet over medium heat until it shimmers, then add the onion and let it soften for 3 to 4 minutes, stirring occasionally. Youll know its ready when it turns translucent and smells sweet.

Add the peppers and garlic:

Toss in the minced garlic and diced bell peppers, stirring them into the onion until they start to soften, about 3 minutes. The garlic should smell toasty but not browned.

Bloom the spices:

Sprinkle in the cumin, smoked paprika, coriander, cayenne, salt, and pepper, stirring constantly for about a minute. This step releases their oils and fills the kitchen with a warm, earthy aroma.

Build the sauce:

Pour in the diced tomatoes and stock, stirring to combine, then bring everything to a gentle simmer. Cover and let it cook for 8 to 10 minutes until the vegetables are tender and the sauce has thickened slightly.

Nestle in the cod:

Gently place the cod fillets into the simmering sauce, tucking them in so theyre mostly submerged, then lay lemon slices on top. Cover and let them cook for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.

Wilt the spinach:

Scatter the baby spinach over the top and cover for another 2 minutes until it wilts into the sauce. Stir gently so it mingles with the vegetables without breaking up the fish.

Serve and garnish:

Spoon the cod and sauce into shallow bowls, making sure each serving gets plenty of vegetables. Finish with fresh cilantro or parsley and a wedge of lemon on the side.

Save

The first time I served this with crusty bread, my friend tore off piece after piece to mop up every drop of sauce. She said it reminded her of summers in Spain, even though Id never been. Sometimes a dish just transports you, and this one does it with warmth, color, and the kind of comfort that makes you slow down and savor.

Choosing Your Fish

Cod is mild and forgiving, but haddock, halibut, or even thick tilapia fillets work just as well. The key is choosing something firm enough to hold its shape in the simmering sauce. I once used a thinner fish and it dissolved into flakes, which was still delicious but didnt have that satisfying whole fillet presentation. If youre using frozen fish, thaw it completely and pat it very dry before adding it to the pot.

Serving Suggestions

This dish begs for something to soak up the sauce. Ive served it over fluffy couscous, alongside steamed jasmine rice, and with thick slices of sourdough. Each time, the starch becomes a vehicle for the spiced tomato base, and nothing goes to waste. A simple green salad with lemon vinaigrette on the side cuts through the richness and keeps the meal feeling light. On cooler nights, I skip the salad and just double down on the bread.

Make It Your Own

The beauty of this recipe is how adaptable it is. Ive added chickpeas for extra protein, swapped spinach for kale when thats what I had, and thrown in a handful of olives for a briny kick. If you like heat, a fresh chopped chili or extra cayenne will give it a proper punch. You can also stir in a spoonful of harissa at the end for a North African twist.

• Try adding a can of drained chickpeas in step 5 for a heartier meal.
• Swap baby spinach for chopped kale, adding it a few minutes earlier so it has time to soften.
• A handful of pitted green olives stirred in just before serving adds a salty, Mediterranean touch.

Save

This is the kind of meal that feels generous without demanding much from you. It fills the house with warmth, feeds a crowd, and leaves you with time to sit down and actually enjoy dinner.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, just make sure to thaw them completely and pat dry before adding to the pot to avoid excess water diluting the sauce.

→ What other fish works well in this dish?

Haddock, halibut, or any firm white fish works beautifully. Avoid delicate fish like sole as they may break apart during cooking.

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

The cod is done when it turns opaque white and flakes easily when tested 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 ahead, but add the fish just before serving to prevent overcooking and maintain its tender texture.

→ What should I serve with this dish?

Crusty bread, steamed rice, couscous, or quinoa all pair wonderfully to soak up the flavorful tomato-based sauce.

→ Can I adjust the spice level?

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